Moroccan Spiced Chicken Skewers Food

MOROCCAN-SPICED CHICKEN SKEWERS

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.

MOROCCAN CHICKEN SKEWERS WITH HERB SAUCE

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

Steps:

• Rinse chicken breast, pat dry and cut lengthwise into approximately 1/2-inch wide strips.
• Thread chicken strips onto 4 long wooden skewers and place in a rectangular baking dish.
• Peel onion and garlic and chop finely. Cut peels off 2 oranges, taking care to remove all of the white pith.
• Cut fruit segments between the separating membranes with a sharp knife, collecting the juice in a bowl. Set orange segments aside on a plate.
• Halve and squeeze the juice of the 3rd orange and measure 5 tablespoons of the juice.
• Rinse thyme, shake dry and pluck the leaves. Combine thyme with paprika, cayenne pepper, cinnamon, garlic, onion, orange juice and salt and pepper to taste.
• Pour the marinade over the chicken skewers, cover and allow to marinate in the refrigerator for 20 minutes.
• Meanwhile, rinse arugula and spin dry. Halve cherry tomatoes and rinse.
• Remove chicken skewers from the marinade and set aside on a plate. Heat 1 tablespoon oil in a pan, add the marinade and bring to a boil. Cook until reduced by half.
• Pour marinade reduction into a small bowl. Wipe the pan. Heat the remaining oil and cook the chicken skewers, turning frequently, until brown on all sides, about 6 minutes.
• Arrange arugula, orange segments and tomatoes on a plate. Place chicken skewers on top, drizzle with cooled marinade and serve.

MOROCCAN SPICED CHICKEN KEBABS

Steps:

• Preheat grill for direct grilling over high heat; soak 4 bamboo skewers in water for about 30 minutes.
• In a small bowl, combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and 1 teaspoon salt; set aside.
• In a larger bowl, toss chicken cubes with oil to coat; season with spice mixture and toss again.
• Thread skewers with chicken and pepper pieces.
• Lightly oil grill rack and grill kebabs, turning occasionally, until chicken is browned and firm to the touch, about 8 to 10 minutes.
• Serve over couscous if desired.
• Garnish with cilantro.

SPICY MOROCCAN CHICKEN SKEWERS

Steps:

• Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
• Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
• Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.

ROASTED MOROCCAN SPICED CHICKEN

Steps:

• Preheat oven to 400°F
• Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
• Brush chicken with half of juice.
• Mix spices and salt and rub over and inside chicken.
• Tie legs together. Heat oil in large ovenproof skillet.
• Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
• chicken withpan juices. Transfer to oven, and bake until juices run clear.
• Baste occasionally. Roast about 1 hour -- .