Spicy Moroccan Chicken Skewer
I
have not used the oven in my new home. It does not look in great shape and that
is upsetting me already. So it is important that it works well. I decided to
make something that is easy and quick to make and have very little chance of
going bad in case the oven works up. So I
am making this Moroccan Skewers both in vegetarian and non vegetarian version. This
one is with chicken. There is a vegetarian version of the dish after this post
By
the way I realised that I have not written about my work for long. Well I am
very busy with work and cleaning home. So soon will be back!
Until
then happy cooking!
Ingredients for Spicy Moroccan Chicken Skewer
250- Boneless chicken breast cubed
1- teaspoon coriander powder
1- teaspoon cumin powder
1-teaspoon cinnamon powder
1- teaspoon red chili powder ( optional or depending
on taste)
2- garlic cloves grated
6-teaspoon plain waterless fatless yogurt (hung curd
or Greek yoghurt)
1-red bell pepper cut into same sized cubes as chicken
1-onion, cut into same sized cubes as chicken
Salt to taste
1-tablespoon oil
1.
Mix coriander powder, cumin powder,
cinnamon powder, red chili powder, garlic cloves grated and yogurt and salt.
2.
Add the chicken and marinate in
refrigerator as long or as little you like depending on time you have. I did
not 15 mins
3.
Preheat the grill to 200c heat
4.
Remove chicken from marinade.
5.
Thread 1 chicken piece, 1 pepper
piece, and 1 onion alternately onto each skewer, beginning and ending with pepper
or onion
6.
sprinkle evenly with remaining salt
and little oil
7.
Arrange skewers
on grill rack coated with oil
8.
Grill until golden brown. In case they are
cooked but not brown braise them on oiled & heated pan to make then little
brown
9.
Serve with warm pitta, roti, couscous,
bread or rice along with cucumber and yoghurt sauce with coriander
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