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Marinated chicken skewers with chermoula

Caroline Velik

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Chicken skewers with chermoula.
Chicken skewers with chermoula.Marina Oliphant

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.

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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

  1. 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.

  2. Step 2

    Mix well and coat all sides of the chicken. Cover and marinate one hour (or more) in the refrigerator.

  3. Step 3

    Soak 12 bamboo skewers.

  4. 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.

  5. Step 5

    Assemble: Thread the chicken cubes onto skewers.

  6. 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.watoday.com.au/goodfood/recipes/marinated-chicken-skewers-with-chermoula-20160630-gpv3w0.html