Spicy Moroccan Chicken Kebabs
Try this Spicy Moroccan Chicken Kebabs recipe, or contribute your own.
Try this Spicy Moroccan Chicken Kebabs recipe, or contribute your own.
- 1/4 cup olive oil
- 1 large garlic clove minced
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of sea salt
- 300 g lean chicken breast cubed
- juice from 1 lemon and zest
- 1 teaspoon of cumin (ground)
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of turmeric
- 3 tablespoons of coriander chopped
- bamboo skewers for bbq
- Carbohydrate 0.4959 g
- Cholesterol 0 mg
- Fat 6.7575000086008 g
- Fiber 0.0314999985694885 g
- Protein 0.0954 g
- Saturated Fat 0.933375001187598 g
- Serving Size 1 1 Serving (158g)
- Sodium 0.390000000172016 mg
- Sugar 0.464400001430511 g
- Trans Fat 0.18505500023291 g
- Calories 62 calories
Step-by-step
- Soak the skewers in water.
- Cut the chicken breast into cubes.
- In a glass bowl, combine oil, lemon and lime juice, and all herbs and spices and mix well to smooth out any lumps.
- Add the cubed chicken to the mixture and marinade for a minimum of an hour, stirring every so often.
- Thread the chicken onto the skewers and cook on the BBQ or under a griller until it's done.
The Chemistry of the Marinade
Olive oil acts as a hydrophobic barrier holding fat-soluble spices like paprika and cayenne against the protein surface. Acid from fresh citrus juice breaks down exterior collagen fibers while drawing aromatics deep into the meat tissue during the resting phase. Spices require oil to release their volatile compounds effectively into the meat.
Spices and Heat Transfer
Ground cumin and smoked paprika contain aromatic compounds that undergo Maillard reactions rapidly over open flames. Turmeric adds earthy bitterness while balancing the sharp heat of cayenne pepper. Thoroughly whisking the dry powders into the oil prevents clumping and ensures even browning on the grill surface.
Testing Doneness Visually
Without a digital thermometer, assess doneness by pressing the center of a cube with metal tongs. Raw poultry yields softly, while fully cooked meat offers firm, springy resistance and turns opaque white throughout. Soaking bamboo skewers for at least thirty minutes prevents them from scorching over direct flames.
