Moroccan Chicken Kabob Tapas Recipes
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.
Provided by John Spottiswood
Categories Kid Friendly
Time 45m
Number Of Ingredients 11
Steps:
- 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
Nutrition Facts : ServingSize 114 g, Calories 264, Fat 19.35 g, TransFat 0.11 g, SaturatedFat 3.88 g, Cholesterol 58 g, Sodium 63 g, Carbohydrate 3.19 g, Fiber 1.1 g, Sugar 0.34 g, Protein 19.76 g
MOROCCAN CHICKEN KABOBS
From my 100 Best Classic Tapas cookbook -- sounds so easy yet really flavorful. Prep time does not include marinating time in refrigerator.
Provided by DailyInspiration
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into 1-inch cubes and place in a large, shallow, nonmetallic dish. Put all the remaining ingredients, except parsley, in a bowl and whisk together. Pour the marinade over the chicken cubes and toss the meat in the marinade until well coated. Cover and let marinate in the refrigerator for 8 hours or overnight, turning the chicken 2-3 times if possible.
- If using wooden skewers, soak the skewers in cold water for about 30 minutes to prevent burning and to keep food from sticking. If using metal skewers, lightly brush with oil. Preheat the broiler or grill pan. Remove the chicken pieces from the marinade, reserving the remaining marinade and thread an equal quantity onto each prepared skewer leaving a little space between each piece.
- Brush the broiler rack or grill pan with a little oil. Add the kabobs and cook, turning frequently and brushing with the reserved marinade halfway through cooking, for 15 minutes or until browned on all sides, tender, and cooked through. Serve hot, sprinkled with chopped parsley to garnish.
Nutrition Facts : Calories 229.1, Fat 13.3, SaturatedFat 2.1, Cholesterol 72.6, Sodium 134.2, Carbohydrate 2.5, Fiber 0.7, Sugar 0.4, Protein 24.5
MOROCCAN CHICKEN KABOBS
Enjoy these grilled chicken kabobs flavored with spices - a delicious Moroccan dinner ready in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In large bowl, mix preserves, cumin, cinnamon, coriander and salt. Place chicken pieces in bowl and turn to coat. On each of 4 (10- to 12-inch) metal skewers, thread chicken.
- Spray chicken with cooking spray. Carefully brush oil on grill rack. Place chicken on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 27 g, Fiber 0 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg
MOROCCAN CHICKEN KEBABS / SKEWERS
While I was visiting my husband's family in Morocco I had the pleasure of eating this wonderful chicken. When I make it for my family everyone ends up looking for more. They can't get enough.
Provided by FDADELKARIM
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken breasts into 1 inch cubes & place in a bowl.
- Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes.
- Take the cubes & place them onto skewers. (I usually make 4 skewers per person.).
- Grill the kebabs until the chicken is done, don't over cook. Enjoy!
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Reviews 12Category Dinner, LunchRatings 36Calories 48 per serving
- 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.
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