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moroccan chicken kabob tapas Recipe
by John Spottiswood

moroccan chicken kabob tapas

These kabobs are of Moroccan origin and are referred to as Pinchos in tapas lore. If you are not a huge fan of peanuts or onions, try this recipe. If you like peanuts and onions, you'll find our other moroccan chicken kabob recipe a bit more flavorful.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: Morocco Moroccan
Cook time: Servings: 4

Goes Well With: rice, couscous

Wine and Drink Pairings: Syrah

Ingredients

  • 1lb chicken breast fillets
  • 3 tbsp extra virgin olive oil plus a bit extra
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 11/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1tsp hot or sweet smoked Spanish paprika
  • 1/4 tsp ground cinnamon
  • 1/2 tsp dried oregano
  • salt
  • chopped fresh flat leaf parsley to garnish

Directions

  1. Cut chicken into 1 inch cubes. Put in all remaining ingredients, except parsley, in large bowl and whisk together. Add chicken and toss with marinade until well covered. Marinate in refrigerator for 8+ hours. Stirring or turning over 1-2 times if possible.
  2. Preheat broiler or BBQ.
  3. Thread chicken onto skewers leaving a small space in between each piece.
  4. Brush the rack with oil. Add kabobs and cook, turning 4-6 times, for 15 minutes or until all sides are browned.
  5. Server hot sprinkled with fresh parsley