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Moroccan Chicken Skewers with Herb Sauce

Serves: Makes 4 servings

Ingredients:

Marinade:

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1–½ pounds skinless, boneless chicken breast halves, cut into 2-inch cubes


Herb Sauce:

  • ¼ cup parsley leaves, washed and dried
  • ¼ cup mint leaves, washed and dried
  • 1 teaspoon ground ginger
  • 1/8 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon vegetable oil, for brushing grill


Procedures:

Moroccan food and its familiar spices have gained in popularity over the last few years. Traditional spices and herbs, such as cinnamon, cumin, turmeric, coriander and mint, can transform a standard chicken breast into a wide array of interesting flavors.

Soak bamboo skewers in water for at least 1 hour before using.

To marinate chicken: In a large bowl, use a whisk to combine the oil with cumin, turmeric, coriander and cinnamon. Add the chicken and toss well. Cover and refrigerate for at least 1 hour.

To prepare sauce: In a food processor, fitted with a metal blade, add the herbs, ginger, salt, juice and honey. Blend the ingredients until well combined. With the motor running, add the olive oil in a steady stream until well combined. Taste and adjust seasoning with salt and pepper.

To skewer chicken: Remove the chicken from the marinade (reserving marinade) and thread the chicken pieces onto the skewers, leaving ¼-inch between pieces.

Prepare a moderate charcoal fire for indirect grilling, preheat a gas grill to medium, leaving one burner unlit, or heat a large grill pan over medium heat. Brush the grill grates or pan with a thin coating of oil using a silicone pastry brush.

Carefully place the chicken skewers on the grill and cook, turning often with tongs, until lightly golden-brown on all sides, and cooked through, about 10 to 12 minutes.

To serve: Transfer the chicken skewers to a large platter and serve immediately with the herb sauce on the side.

Tested and perfected in the Sur la Table kitchen

 
 
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