Marinated chicken skewers with chermoula

Name: Marinated chicken skewers with chermoula
Cook time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 750g chicken thigh fillets; 2 cloves garlic, crushed; 1 tsp sweet paprika; ½ tsp cumin; 3 tbsp olive oil; 2 tbsp lemon juice; ½ tsp salt

Caroline Velik

March 2, 2018

Chicken skewers with chermoula.Marina Oliphant

Time:30 mins - 1 hourServes:4

Chermoula is a marinade used in Moroccan and Tunisian cooking. I have used it here as a sauce. It's also delicious with fish or grilled meat. These taste best when the chicken has marinated for an hour before cooking.

Ingredients

750g chicken thigh fillets
2 cloves garlic, crushed
1 tsp sweet paprika
½ tsp cumin
3 tbsp olive oil
2 tbsp lemon juice
½ tsp salt

For chermoula

½ tsp ground coriander
2 tsp cumin
2 tsp sweet paprika
3 cloves garlic, crushed
100ml olive oil
1½ tbsp red wine vinegar
1 small bunch fresh coriander, chopped
1 cup parsley leaves, picked

Method

Step 1
Cut the chicken into two-centimetre cubes and place into a large ceramic or glass bowl. Add garlic, spices, oil, lemon juice and salt.
Step 2
Mix well and coat all sides of the chicken. Cover and marinate one hour (or more) in the refrigerator.
Step 3
Soak 12 bamboo skewers.
Step 4
Prepare the chermoula: Heat the three spices in a small pan about 30 seconds until fragrant. Combine with the garlic, oil and vinegar and whisk well until thick. Stir in coriander and parsley. Set aside.
Step 5
Assemble: Thread the chicken cubes onto skewers.
Step 6
Grill on high heat on a grill plate or barbecue. Serve with the chermoula drizzled over.