Thursday, June 15, 2006

Moroccan Chicken Kebabs

If you decide to try this recipe... my suggestion is to omit the optional cayenne pepper.... we were all breathing fire. WHEW! Also, the 1 tsp cinnamon, to me, is a bit much. I think next time I'll cut it to a 1/2 tsp. Try them! You'll like them!

Moroccan Chicken Kebabs

Dry Rub:
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne (optional)
1/4 tsp pepper
1/4 tsp cardamon
1/8 tsp cloves
1/8 tsp nutmeg
2 tsp brown sugar

Kebabs:
2 pounds boneless skinless chicken breasts
2 small red onions, cut into 1 inch wide sections
2 bell peppers, cleaned and cut into 1 inch squares
1/4 cup olive oil
salt and pepper
12 bamboo skewers, soaked in water for 30 minutes

In small bowl, combine the rub ingredients and mix well.
Cut the meat into 1 1/2 inch cubes and put them in a gallon size ziplock bag with the rub mix. Seal the bag and shake it vigorously until all chicken is well coated.
Place the onions and peppers in a gallon size bag, add the olive oil, and season with salt and pepper. Seal the bag and shake to coak the vegetables.
Assemble the kebabs by alternating chicken, onions, and peppers.
Grill - turning occasionally - until chicken is no longer pink inside, about 8-10 minutes on a gas grill.

3 comments:

Heth said...

Ooooh. Sounds like a good Father's Day meal to me!

Beefy said...

That's just torturous to the pregnant ladies.

Angela said...

Hmm...I haven't actually made dinner in probably a few weeks. It may have to wait until after VBS. Keep sharing good recipes, though!