Moroccan-style chicken kebabs marinated in a blend of parsley, lemon juice, and spices, then grilled or broiled to perfection. Serve as a main dish with rice or salad.
Reduce the salt by 50%.
Pat the pieces of chicken dry and cut into 3/4-inch cubes.
Combine parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron (if using), and garlic in a medium bowl or zip-top bag to make the marinade.
Add the cubed chicken and massage or stir to coat thoroughly with the marinade.
Cover tightly, refrigerate, and let marinate for several hours or overnight.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high.
If using wooden skewers, presoak them in cold water for about 20 minutes. If broiling, use metal skewers and place the chicken on a foil-lined rimmed baking sheet.
Transfer the marinated chicken to skewers.
Cook the skewers, turning several times, until the meat is cooked through and nicely colored, 7 to 9 minutes.
Really like to let this sit and marinate for at least 24 hours. Soak the wooden skewers for a good hour beforehand.
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