I have tried this particular recipe for Moroccan Grilled Chicken on a whole butterflied chicken, cut ups and boneless cubes. Each time it has delivered intensely flavourful chicken. The cooking time varies for full chicken, cut ups and boneless chunks but you can multiply the same recipe according to the weight of the meat you are cooking.
As I’m usually in a hurry on weekdays and my kids prefer boneless chicken mostly, so that is what I use to make quick and easy meal for my family. In fact I marinate a lot of chicken this way and divide and freeze it in smaller portions to use later as required.
These Moroccan Grilled Chicken Skewers make a very delicious meal with hummus, pita bread and salad. Infact it’s one of the easiest to pack neatly for office and school lunchboxes as well. When I’m trying to cut down on bread and rice, I even skip bread and just make some cooked carrot salad with it for a filling and nutritious meal.
These skewers would make great party starters, finger food for a relaxed evening with friends as well as perfect addition to your mezze platter. If you want, you can add vegetable chunks to the skewers too.
1 tablespoon grated ginger
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon cinnamon
Salt to taste
4 tablespoons lemon juice
2 tablespoons olive oil
Lemon wedges and mint leaves for garnishing
This Is What You Do:
Lightly grease and heat a griddle or frying pan on medium low heat.
Thread 3-4 pieces of chicken onto each skewer.
Grill for 6-8 minutes (depending on their thickness) or till charred on the outside and cooked. Don’t over cook or the chicken will be dry and stringy.
Serve immediately with hummus, thick yogurt, and your favourite salad.
Stay tuned for my Cooked Carrot Salad, coming soon on the blog.