Moroccan Chicken Skewers
Moroccan Chicken Skewers Photography by Edward Pond
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 6 to 8
Freeze the chicken skewers in the marinade and then just transfer to the cooler to thaw during the trip to the campground. Serve with corn on cob, grilled potato slices or couscous.
- 6 6boneless skinless chicken breastboneless skinless chicken breasts, about 2 lb (1 kg)
- 1 tbsp 1tbspgrated orange rind
- 1 tbsp 1tbspvegetable oil
- 2 2cloves garlic, minced
- 1 tsp 1tspground coriander
- 1 tsp 1tspcumin
- 1/2 1/2salt
- 1/4 1/4hot pepper flakes
- 1/4 tsp 1/4tsppepper
Cut chicken into 1-inch (2.5 cm) cubes; thread onto wooden or metal skewers.
In resealable plastic bag or shallow dish, combine orange rind, oil, garlic, coriander, cumin, salt, hot pepper flakes and pepper; add chicken and turn to coat. (Make-ahead: Freeze for up to 2 weeks.)
Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes.
Additional information :
Moroccan Pork Skewers: Replace chicken with 2 pork tenderloins, each 12 oz (375 g); trim excess silverskin. Increase cooking time by 5 minutes.
Source : Canadian Living Magazine: August 2004