One of my favourite meals in Morocco was the street food in the Marrakesh medina. Walking down the streets, I could not help but savour the aroma of the grilling kebabs at the food stalls. Today, I share with you a Moroccan spice blend for marinating chicken kebabs for the barbeque. The dry ingredients are salt, pepper, paprika, turmeric, ginger powder and saffron threads.
The rest of the marinade consists of lemon juice, olive oil, chopped parsley, and crushed garlic.Blend all the ingredients in a bowl and add chicken cubes to marinate for several hours or overnight. Simple as that. The photo below was our street-side table in the medina with all the fixings for our kebabs. Moroccan bread, a tomato and onion salad, olives and the best additions were those two small dishes with extra spices for the kebabs.One dish was ground chili pepper and the other was half cumin and half salt…Roll the kebabs in the cumin/salt first and next in the chili if you like a hotter flavour. Serve your favourite side dishes — salads, olives, potatoes, and/or rice. You can’t go wrong with these deliciously seasoned kebabs.Grilled to perfection!
Moroccan Chicken Kebabs (from About.Com Moroccan Food)
1 1/2 lbs. chicken breasts, cut into 3/4″ cubes
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon crushed saffron threads (optional)
1/2 teaspoon turmeric
2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice
3 tablespoons vegetable oil (add more if necessary, to coat all the chicken)
- Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover, and leave the chicken to marinate for several hours or overnight in the refrigerator.
- Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.