Delicious Moroccan Chicken Kebabs with Chermoula Marinade

Introduction

Indulge in the tantalizing flavors of Morocco with our delectable Chicken Kebabs marinated in an aromatic Chermoula paste. These kebabs are a symphony of spices, perfectly grilled to succulent perfection. Whether you're hosting a summer barbecue or simply craving a flavorful meal, our Moroccan Chicken Kebabs will transport your taste buds to a culinary paradise.

Ingredients

For the Chermoula Marinade:

• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1/2 lemon, juiced
• Salt and pepper to taste

For the Chicken Kebabs:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 12 wooden skewers

Steps

1. Prepare the Chermoula Marinade: In a large bowl, combine all the ingredients for the Chermoula marinade. Mix thoroughly to create a flavorful paste.

2. Marinate the Chicken: Place the chicken pieces in the Chermoula marinade and stir to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

3. Prepare the Skewers: Soak the wooden skewers in water for at least 30 minutes to prevent burning. This step will help them stay moist during grilling.

4. Assemble the Kebabs: Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.

5. Grill the Kebabs: Preheat your grill to medium-high heat. Brush the kebabs with olive oil and grill for 8-10 minutes, turning occasionally, or until the chicken is cooked through and slightly charred.

6. Serve and Enjoy: Remove the kebabs from the grill and let them rest for a few minutes before serving. Accompany them with your favorite sides, such as couscous or grilled vegetables.

Tips

• For a more intense flavor, marinate the chicken overnight.
• Use a variety of fresh herbs in the Chermoula marinade to create a more complex taste.
• If you don't have wooden skewers, you can use metal skewers. Just be sure to soak them in water before grilling to prevent rusting.
• Serve the kebabs immediately for the best flavor and texture.

FAQ

Q: Can I use other meats for these kebabs?
A: Yes, you can use beef, lamb, or shrimp. Just be sure to adjust the grilling time accordingly.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when it is no longer pink in the center and the juices run clear. You can also use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).

Q: Can I make the Chermoula marinade ahead of time?
A: Yes, you can make the marinade up to 3 days in advance. Just store it in an airtight container in the refrigerator.