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Add a photoThese 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.
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
- 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.
- Preheat broiler or BBQ.
- Thread chicken onto skewers leaving a small space in between each piece.
- Brush the rack with oil. Add kabobs and cook, turning 4-6 times, for 15 minutes or until all sides are browned.
- Server hot sprinkled with fresh parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 172 | 65% |
| Total Fat 19.35g | 24% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 63mg | 3% |
| Potassium 289mg | 8% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.34g | 0% |
| Protein 19.76g | 32% |
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