Moroccan Chicken Skewers

[migration] empty title 466 Author: Canadian Living Credits: [migration] empty title 466

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 6 boneless skinless chicken breasts about 2 lb (1 kg)
  • 1 tablespoon grated orange rind
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 salt
  • 1/4 hot pepper flakes
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 202 mg
  • Protein 26 g
  • Calories 143.0
  • Total fat 3 g
  • Cholesterol 67 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Moroccan Chicken Skewers

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