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Moroccan Chicken or Turkey Kebabs (brochettes) Recipe

Name: Moroccan Chicken or Turkey Kebabs (brochettes) Recipe
Ingredients: 1 1/2 pounds boneless chicken breasts, thighs, or turkey breast, trimmed; 3 tablespoons chopped fresh parsley; 1 1/2 tablespoons vegetable oil, or olive oil; 1 1/2 tablespoons lemon juice; 2 teaspoons salt; 2 teaspoons paprika; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/4 teaspoon crushed saffron threads, optional; 1 or 2 cloves garlic, pressed or finely chopped

These flavorful, zesty kebabs are usually made with either chicken or turkey breast, but dark meat can be used if you prefer. Saffron is optional, but very complementary. You can serve kebabs right off the skewer as an appetizer or part of a multicourse meal, but they also make a great sandwich filler. Try pairing them with tomato and roasted pepper salad and stuff them into wedges of Moroccan khobz or pita-like batbout.

complex11 ingredients9 preparation steps

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Ingredients

1 1/2 pounds boneless chicken breasts, thighs, or turkey breast, trimmed
3 tablespoons chopped fresh parsley
1 1/2 tablespoons vegetable oil, or olive oil
1 1/2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed saffron threads, optional
1 or 2 cloves garlic, pressed or finely chopped

Preparation

1Steps to Make It
2Gather the ingredients.The Spruce Eats / Cara Cormack
3Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.The Spruce Eats / Cara Cormack
4To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.The Spruce Eats / Cara Cormack
5Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.The Spruce Eats / Cara Cormack
6Marinate the Meat
7Cook the Brochettes
8Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.The Spruce Eats / Cara Cormack
9Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.The Spruce Eats / Cara Cormack