Marinated chicken skewers with chermoula
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.
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Original URL: https://www.theage.com.au/goodfood/recipes/marinated-chicken-skewers-with-chermoula-20160630-gpv3w0.html