Moroccan Chicken Kebabs

  • Yield servings


Moroccan Rice (recipe follows)
2 teaspoons ground cumin
1 teaspoon each, ground cinnamon and ground tumeric
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 tablespoon prepared bottled mashed ginger
1 tablespoon prepared bottled minced garlic
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flat leaf parsley
1/4 cup olive oil
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1 inch cubes
-- Garnish: additional fresh chopped cilantro leaves


Prepare Moroccan Rice as directed below. While rice is microwaving, place dry medium skillet over medium heat. Add cumin, cinnamon, tumeric, paprika and cayenne pepper. Toast spices, shaking pan constantly until fragrant, about 1 minute. Transfer to large bowl and cool slightly; 3 to 5 minutes. Add remaining ingredients except chicken, stirring to blend completely. Reserve 1/2 cup mixture. To remainder, add chicken cubes. Let stand at room temperature for 30 minutes. Thread chicken onto 8 skewers.* Broil about 6 inches from heat, basting with reserved sauce until nicely browned and cooked through, about 8 minutes; turning once. Top Moroccan Rice with skewers of chicken. Garnish with addition cilantro leaves. Serves 4.

Moroccan Rice
1 cup Jasmine rice
2 cups low sodium chicken broth
2 tablespoons fresh lemon juice
1/3 cup toasted pine nuts
1/3 cup small pitted green olives, coarsely chopped
1/2 cup halved grape tomatoes
2 tablespoons capers, drained

In 2 quart microwave safe dish, combine rice with chicken broth and lime juice. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power; microwave for 13 minutes. Gently stir in remaining ingredients. Let stand covered for 5 minutes. Spoon onto serving platter.

* If using wooden skewers, soak in water for at least 30 minutes to prevent scorching.



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