Moroccan Chicken Kebab page

Step by Step method

Step 1.

Marinate the Meat

Step 2.

Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.

Step 3.

To 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.

Step 4.

Add the cubed chicken, and massage or stir the mixture to coat the meat thoroughly with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or overnight.

Step 5.

Cook the skewers

Step 6.

Prepare 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 you use wooden skewers, presoak them 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.

Step 7.

Cook the skewers, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.