Moroccan Style Grilled Chicken Brochettes Recipes

MARINATED CHICKEN BROCHETTES

Marinated Chicken Brochettes image

This is a Low fat recipe by Delia smith. No need for oil the chicken is moist and tender and great flavour. Good served with a fresh coriander (cilantro) chutney. I served mine with a low fat coleslaw, boiled rice cooked in vegetable stock with fresh coriander and spring onions and a vegetable curry.

Provided by aunty carol

Categories Chicken Breast

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 skinless chicken breasts (6oz, 175g)
6 fresh bay leaves
1/2 medium red onion, peeled, halved and separated into 8 layers
1/2 large yellow pepper, deseeded and cut into 8
1 teaspoon peanut oil or 1 teaspoon other flavourless oil
salt
fresh ground black pepper
1 garlic clove
1 teaspoon peeled grated fresh ginger
1 medium green chili, deeseded
1 tablespoon fresh coriander leaves (cilantro)
1 teaspoon ground turmeric
6 fluid ounces buttermilk
salt & fresh ground pepper
wooden skewer

Steps:

To make the marinade.
Crush garlic with 1/2 teaspoon of salt until it becomes a puree. Add the grated ginger. Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
Now cut each breast into five pieces, then add to marinade and mix. Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
Preheat the grill to its highest setting for 10 minutes.
Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each. Season with salt and pepper and brush the vegetables with a tiny amount of oil. Lay the brochettes on the grill rack about 4 inches from the heat source. Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes. Brushing with more marinade as they cook and watching them carefully so they do not burn.

Nutrition Facts : Calories 364.6, Fat 9.4, SaturatedFat 2.3, Cholesterol 154.6, Sodium 373, Carbohydrate 13.4, Fiber 1.5, Sugar 6.7, Protein 54.5

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