During the summer, kebabs are an ideal quick fix meal. For super busy nights choose meats that don't need a long time to marinate and grill rapidly, such as poultry. In tonight's recipe the creamy marinade mixes together in minutes and the chicken soaks for 20 minutes. Blanching the vegetables before grilling allows them to get fully cooked without being charred on the outside and raw on the inside. Transform these tasty kebabs into an impromptu dinner party by pairing with purchased hummus, tabouleh, and crisped pita. Get a taste of Morocco with this recipe, just read more
Moroccan Chicken Kebabs
From Eating Well
1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut into smaller pieces
2 small bell peppers, chopped in large chunks
1 large zucchini, sliced in 1/2 inch rounds
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Meanwhile, preheat grill or broiler.
- Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water.
- Blanch zucchini for 1 minute. Drain and refresh with cold water.
- Alternate chicken cubes, peppers and zucchini on skewers.
- Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.
Serves 4.
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Anthony Peto
Panache
Theory
Am I the only person who thinks it takes forever to make kebobs? I made some this weekend and it took almost 1 and 1/2 hours! And that didn't even count the cooking!
That said, these still look good, but I don't think I'll be making any more kebobs for awhile.
1Hey ALSW, what did you end up doing that took so long? How many did you make? I personally find kebabs to be pretty easy, although I must admit, if you go too fast you could hurt yourself!
2Oh that looks yummy! I usually make Teriyaki Chicken Kebobs, but now I can have kebobs from a different region of the world!
3Very fun!
4I'll admit that some of it might be due to my preoccupation with the CSI marathon that was on tv, but I've always had this problem with skewers.
I'm also amazingly adept at hurting myself accidentally (AKA total klutz) so I tried not to do things too fast.
I made about 20 skewers with beef, onion, pineapple, and garlic cloves on some of them. Everything was pretty much prepared beforehand and it STILL took me forever. I would do one product on a skewer at a time, so a layer of beef on all them, then a layer of onion, etc, etc.
5hrrm... we should time it to find out for sure, but i think it would be faster to have bowls of your ingredients set out and do one skewer at a time. Also, this way you can throw a couple on the grill early! Maybe you should get oyster shucking gloves to prevent injuries too!?!
6I just bought skewers, and since i can't grill at my apartment, i plan on popping htem in the oven straight on the rack with a pan underneath to catch the drips. I did this because i wanted grilled veggies with no grill, but now i can make nummy kabobs!
7I have fixed these a lot.
8Yummy!
9i am going to try this tomorrow.
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