Barbecued Moroccan Spice Paste Skewers Recipes

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

GRILLED SHRIMP SKEWERS WITH CILANTRO-MINT CHUTNEY

Steps:

• For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
• Prepare a charcoal grill for direct grilling, high heat.
• For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
• Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
• Remove the shrimp to a platter and serve with the cilantro-mint chutney.

MOROCCAN-SPICE BURGERS

Steps:

• Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
• Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare.
• Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise.

SPICY MOROCCAN CHICKEN SKEWERS

Steps:

• Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
• Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
• Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.

BARBECUED MOROCCAN SPICE PASTE SKEWERS

Steps:

• 1.combine the cumin seeds, caraway seeds, chilli powder, Moroccan seasoning, coriander seeds and pepper corns in a mortar and pestle and crush. 2. pour spice into a large mixing bowl and sir in the salt, garlic and olive oil. 3. cut the chicken breasts into 3-4cm squares and put into the mixing bowl with the spice paste 4. rub the spice paste into the chicken so it covers the chicken 5. get the wooden skewers out of the water and put the chicken on the skewers. put about 5 or 6 pieces on each skewer 6. put the skewers onto a barbecue and cook (if you don't have a barbecue use a frying pan) 7. allow the kebabs to cool for 5 minutes before serving 8. eat!

MOROCCAN BEEF KEBAB / SKEWERS

Steps:

• Cut any large pieces of meat in half so they will cook faster. Then place the beef cubes in a medium bowl. Chop the parsley & add it to the beef, set aside to be used later.
• Pour the olive oil in a small glass bowl. Add the spices, vinegar & tomato paste, stir until well blended. Grate the onion & add it to the oil mixture.
• Stir the mixture in with the beef until it is well coated. Cover with a lid & place in the refrigerator to marinate for at least 2 hours.
• Place the beef on skewers, leaving a little gap between each piece. Grill on each side until the meat is no longer pink inside, between 10-15 minutes.
• Serve with thick bread instead of utensils. (Moroccans eat most of their food with their right hand, using only bread to scoop up the meal).

MOROCCAN BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.