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Moroccan Chicken Kebabs – Moroccan cooking

A weekend ago was extraordinary, the sun was out all finished London and the climate was somewhat fresh. I cherish these February days in London when despite everything I need to wear layers of garments yet some way or another I can’t go out without my shades. This place me in such a decent temperament, to the point that I chose to cook something summery and I mean, light and brilliant!

Keep in mind the fennel and orange tagine I made a year ago? This tagine was so top notch and delightful, it influenced me to love fennel significantly more! From that point onward, I’ve been considering a potential fennel and orange serving of mixed greens yet I never really made it. I at last found the motivation to influence it to a weekend ago to commend the radiant and fresh days in front of us.

I endeavored to keep the serving of mixed greens truly easy to save the essence of the shaved fennel and orange portions; I included a lot of herbs, a touch of red onions and walnuts. Basic, light and brimming with flavors.

I matched my serving of mixed greens with customary Moroccan chicken kebabs (or sticks). The kebabs are enhanced with a lot of garlic, turmeric and powdered ginger.

The serving of mixed greens and the kebabs work superbly together, I prescribe having them with some couscous or quinoa on the off chance that you are exceptionally ravenous. Give the sun a chance to sparkle in your kitchen and get cooking!

 

INGREDIENTS :

  • 500 gr boneless chicken breast
  • Juice of a lemon
  • 2 tablespoons olive oil
  • ½ teaspoon finely chopped garlic, about 2 cloves
  • ½  teaspoon ground turmeric
  • ½  teaspoon ground ginger
  • ½ teaspoon salt or more to taste
  • ½ teaspoon ground cumin
  • ¼  ground black pepper

INSTRUCTION :

  1. Slice the chicken breasts into bite-sized chunks and transfer in a large bowl.
  2. Add the rest of the ingredients and mix together giving them a good stir.
  3. Cover the bowl and place in the fridge to marinate for 2 to 24 hours.
  4. When ready to serve, thread the pieces of chicken onto skewers.
  5. Put a pan (or a chargrilled pan) on high heat and wait for it to become very warm.
  6. Place the skewers on the pan and cook for 5 minutes on each side, turning every now and then to get nice and golden on all sides. Serve warm.

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