Moroccan Brochettes Recipes

MOROCCAN CHICKEN BROCHETTES

Moroccan Chicken Brochettes image

Provided by Anissa Helou

Categories Chicken Garlic Summer Grill Grill/Barbecue Parsley Cumin Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

Garlic Sauce:
4 garlic cloves, finely chopped
Kosher salt
1/3 cup olive oil
3 tablespoons plain yogurt
Chicken:
2 pounds skinless, boneless chicken thighs, cut into 2" pieces
2 garlic cloves, chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil (for grilling)
Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
Special Equipment
Sixteen 8" bamboo or metal skewers

Steps:

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES

Moroccan-Style Grilled Chicken Brochettes image

I got this recipe from a Low Calorie better Homes and Gardens (Spring 1998) I'm really not a low calorie kind of person (I should be...) but this is a delicious meal. Enjoy! Preparation time includes 2 hour marinating time.

Provided by MsPia

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup white wine vinegar
2 tablespoons honey
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon cumin, ground
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon cinnamon
4 boneless skinless chicken breasts

Steps:

Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.

Nutrition Facts : Calories 199.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 210.8, Carbohydrate 9.3, Fiber 0.2, Sugar 8.7, Protein 25.2

BROCHETTES DE KEFTA

Brochettes de Kefta image

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

Provided by Claudia Roden

Yield Serves 8, with 16 skewers

Number Of Ingredients 10

Ingredients

2 pounds lamb, finely ground
2 onions, grated
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
Salt and pepper
1/4 teaspoon ground chili pepper (optional)

Steps:

Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty. Wet your hands and divide the meat into 32 egg-sized lumps. Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly. Serve at once with bread.
For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.
When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2-1 lemon over the brochettes.

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