Moroccan Chicken Skewers with Herb Sauce
By Tested and perfected in the Sur La Table kitchen
Moroccan Chicken Skewers with Herb Sauce
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
Marinade:
Herb Sauce:
- 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
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.
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.