Moroccan Chicken Skewers With Herb Sauce Food

MOROCCAN CHICKEN SKEWERS WITH HERB SAUCE

Moroccan Chicken Skewers with Herb Sauce image

Provided by Janet Johnston

Time 32m

Yield 5 skewers

Number Of Ingredients 16

Ingredients

1 tablespoon Hungarian paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 (8-inch) wooden skewers, soaked 1 hour
1/4 cup cilantro leaves
1/2 cup mint leaves
1/4 teaspoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon kosher salt
1 lime, juiced
1 1/2 teaspoons honey
1/2 cup olive oil

Steps:

Preheat the grill or grill pan to medium-high heat.
For the Chicken:
Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
For the Herb Sauce:
Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.

MOROCCAN-SPICED CHICKEN SKEWERS

Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories World Cuisine Recipes African North African Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

Ingredients

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

Steps:

Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

MOROCCAN CHICKEN BROCHETTES

Moroccan Chicken Brochettes image

Provided by Anissa Helou

Categories Chicken Garlic Summer Grill Grill/Barbecue Parsley Cumin Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

Garlic Sauce:
4 garlic cloves, finely chopped
Kosher salt
1/3 cup olive oil
3 tablespoons plain yogurt
Chicken:
2 pounds skinless, boneless chicken thighs, cut into 2" pieces
2 garlic cloves, chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil (for grilling)
Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
Special Equipment
Sixteen 8" bamboo or metal skewers

Steps:

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

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