Whether you call these chicken skewers or kebabs, this is a great way to enjoy BBQs or grill. Marinated chicken with Moroccan spices, skewered with colorful veggies. Today, I served them over rice pilaf but pita, hummus, tahini are just a few more options.
1lb(500g)Boneless chicken(breast or thighs - cut into 1-inch pieces)
Prep Chicken - Clean, wash, and cut the chicken into bite-size pieces. Pat dry on a paper towel to remove excess moisture.Pro tip - Cut the chicken into about 1-inch pieces as too large will keep the chicken raw in the middle. Also, make sure the chicken is dry so the marinade will stick to it.
Prep Veggies - Cut vegetables also into small pieces similar to the chicken. Cut each bell pepper in a quarter then each quarter into 4 pieces after taking off the stalk and seeds. Do the same with the onions and tomatoes if using large tomato. Pro tip - Prepare the veggies no more than 4 hours before cooking so they stay fresh. I like to add the chicken marinade into my veggies as well so they pick up flavor from the chicken.
Soak the bamboo skewers in water for 30 minutes at least.Pro tip - Soaking the skewers in water will prevent them from burning on the grill so do not skip this step.
Marinade - Place all marinade ingredients in a bowl. Add the chicken pieces. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. Pro tip - If you marinate for longer in the fridge, make sure to take the chicken out an hour before you plan to cook it.
Skewer - Thread the chicken and vegetable pieces alternating each other. I prefer one piece of chicken one piece veggie or sometimes 1 piece of chicken and two pieces of veggies. Pro tip - The skewers can be prepared ahead of time and kept in the fridge for up to 4 hours.
Heat a grill pan on medium-high heat. Place few skewers at a time - do not overcrowd the grill. Brush each skewer with cooking oil. Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.Pro tip - As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides.
Use boneless chicken breast or thighs. Do not cut the chicken into large or too small pieces. Large pieces will not cook towards the center and small pieces will dry out easily.
Keep the veggies the same size as the chicken so they cook around the same time.
Always try to marinate as long as possible. Preferably overnight. This will not only add flavor but also tenderize the meat making it cook easily.
Use grated onions as they will stick to the meat easily. Sliced or chopped onions will fall off during cooking and burn easily.
Moroccan inspired dishes use ground ginger but don't be afraid to add fresh ginger as it does add a nice warm flavor especially when combined with the cumin
Use veggies that cook around the same time like tomatoes, zucchini, onions, peppers. Other veggies can be used but will need to be parboiled then skewered so they don't stay raw. For example, you can use sweet potato or cauliflower but parboil then cut them into pieces.
Make sure the grill is HOT before you start grilling otherwise the meat will stew and all the marinade will get wasted on the pan.. Instead, you want a nice hot girl so the meat sears instantly holding on to its marinade. The charred marks are what adds a nice smokey flavor so make sure to get some.
Don't make haste to turn the meat quickly on the grill. If the meat is stuck to the pan it meats needs a minute more. Leave it alone and come back to it when it is ready. Otherwise, you will lose good meat stuck to the pan.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you