Morocco · Poultry
Moroccan-Spiced Chicken Skewers
Easy to make, and a great idea for a barbecue or for dinner — you will surprise your friends. The spices lean North African, close cousins of Moroccan cooking.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Method
- Cut the meat into even cubes, about 2 × 2 cm. Put it in a bowl and mix with the mustard, lemon juice, olive oil, ground ginger, turmeric, pepper, salt and ground coriander. Peel the onion and garlic. Chop the onion very finely and add it. Grate the garlic on the finest side of the grater and add it. Chop the fresh coriander and add it too. Mix everything well and leave to marinate overnight.
- After a night in the fridge the chicken is ready. If you are using bamboo skewers, soak them in water for at least an hour.
- Thread the chicken onto the skewers. Heat the oven to 250 °C on the grill setting. Lay the skewers on a tray lined with baking paper and bake for about 20 minutes.
This time I made them with chicken breast, but the marinade works just as well on thighs or wings. Try it and tell me how it went.
You can also cook this without skewers — just spread the chicken out on the tray.
Watch it made
The full method, step by step, on the channel.