← Nouns Cooking · Moroccan

Ingredients

• 600 g chicken breast or boneless thighs, cut into 3 cm cubes
• 1 Onion, grated
• 2 cloves Garlic, crushed
• 3 tbsp Parsley, finely chopped
• 2 tbsp Coriander (cilantro), finely chopped
• 1 tsp Paprika
• 1 tsp ground cumin
• ½ tsp Ground turmeric
• 1 tsp Salt
• ¼ tsp Black pepper
• 1 tbsp lemon juice
• 2 tbsp Olive oil
• 1 Bell pepper, cut into squares
• 1 Red onion, cut into chunks

Method

1. Mix the grated onion, garlic, herbs, spices, salt, pepper, lemon juice and oil in a bowl. Add the chicken, toss well and marinate in the fridge for 1 hour (or overnight). Soak wooden skewers in water at the same time.
2. Thread the chicken onto the skewers, alternating with pieces of pepper and red onion.
3. Grill over a hot barbecue or on a ridged griddle pan over high heat for 10–12 min, turning every few minutes, until charred at the edges and cooked through (75°C/165°F).
4. Serve straight away with bread, a little dish of cumin mixed with salt for dipping, and harissa or a tomato salad.

Tips

• Thighs stay juicier than breast if your grill runs hot.
• Scrape most of the grated onion off before grilling; it burns quickly.

Sources

Written in our own words after cross-checking these recipes:

Cooking With Alia My Moroccan Food