Tuesday, January 24, 2012

Moroccan Chicken Kebabs

  • 1 teaspoon sweet paprika***
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • Himalayan Salt & Pepper to taste
  • 1 tablespoon olive oil
  • Juice of ½ lime***
  • 2 organic chicken breasts, cut into 1 inch cubes
  • 1 tablespoon fresh chopped mint
  • 1 tablespoon fresh chopped cilantro
  • 1 tablespoon fresh chopped Italian parsley

Combine all of dried spices, salt & pepper in a small bowl. Place chicken cubes in a medium bowl & drizzle with olive oil & lime, toss to coat. Add spice mixture, toss to coat each piece evenly. Cover and marinate in refrigerator for at least 15-30 minutes. If you have an hour to spare, even better.

After marinating, thread chicken onto either wood or metal skewers. If you are using wooden skewers, soak them in water for 20-30 minutes to be sure they don't scorch (and if you really want to plan ahead soak the whole package and wrap in foil, freeze for future use!) Preheat grill pan over high heat, cook kabobs turning once until chicken is cooked through, about 10 minutes. Remove from grill, sprinkle with chopped herbs and another dash of real salt.

Don't have a grill pan? Your broiler will work here, too. Crank up the broiler, line a baking sheet with foil and broil the skewers for 4-5 minutes on each side depending on how hot your broiler is and how large you cut the chicken. Check frequently to prevent over-cooking.

Serving suggestions:
  • If you are testing and or have tested well with gluten, these kebabs are delicious in a pita wrap with fresh spinach and a smear of hummus. 
  • Serve the chicken over our Quinoa Tabbouleh for a satisfying lunch.
  • Use the same marinade for a selection of your favorite veggies (being sure to marinade separately) to make vegetable kebabs.
  • Testing soy? Try this marinade with tofu. 
*** Omit paprika if you are sensitive to nightshades or haven't yet tested.
*** Omit lime juice if you are sensitive to citrus or haven't yet tested.

Recipe courtesy of Lisa Beck, created especially for LoveLife Method

No comments:

Post a Comment