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Total:45 mins
Prep:30 mins
Cook:15 mins
Marinating:3 hrs
Yield:8 to 10 skewers (4 servings)
Prep:30 mins
Cook:15 mins
Marinating:3 hrs
Yield:8 to 10 skewers (4 servings)
These flavorful, zesty kebabs are usually made with either chicken or turkey breast, but dark meat can be used if you prefer. Plan ahead, as marinating the meat for at least several hours will yield the best results.
Saffron is optional, but very complementary. A little bit goes a long way, so don't be tempted to use more than the amount specified below.
You can serve kebabs right off the skewer as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with tomato and roasted pepper salad and stuff them into wedges of Moroccan khobz or pita-like batbout.
Ingredients1 1/2 pounds boneless chicken or turkey breast
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
Optional: 1/4 teaspoon crushed saffron threads
1/2 teaspoon turmeric
1 or 2 cloves garlic (pressed or finely chopped)
3 tablespoons fresh parsley (chopped)
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil or olive oil
Saffron is optional, but very complementary. A little bit goes a long way, so don't be tempted to use more than the amount specified below.
You can serve kebabs right off the skewer as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with tomato and roasted pepper salad and stuff them into wedges of Moroccan khobz or pita-like batbout.
Ingredients1 1/2 pounds boneless chicken or turkey breast
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
Optional: 1/4 teaspoon crushed saffron threads
1/2 teaspoon turmeric
1 or 2 cloves garlic (pressed or finely chopped)
3 tablespoons fresh parsley (chopped)
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil or olive oil
Steps to Make It
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Gather the ingredients.
Marinate the Meat
Trim the breast of any fat, skin, or stray pieces of cartilage or bone. Wash, drain, and pat dry. Cut the poultry into 3/4-inch cubes and set aside while you make the marinade.
To make the marinade, measure out the remaining ingredients into a medium-sized plastic or glass bowl. Stir or whisk to combine.
Add the cubed chicken or turkey to the bowl and stir with a large spoon to fully coat the meat with the marinade.
Cover first with plastic, then aluminum foil or a plate (the second cover prevents the garlic odors from escaping) and place the bowl in the fridge. Leave the chicken or turkey to marinate for several hours or overnight.
Cook the Brochettes
When ready to cook, transfer the marinated chicken or turkey to skewers. The wooden skewers should be pre-soaked in cold water to avoid scorching.
Preheat your grill or broiler to medium to medium-high heat. Do not use high heat or the brochettes will dry out.
Cook the brochettes, turning several times, for 7 to 10 minutes, or until the meat is nicely colored on all sides. Be careful not to overcook.
Serve immediately or wrap in aluminum foil to hold warm.
