Posts Tagged ‘Moroccan Grill’
Yummy. Meat on sticks rocks. Want a kid to try something new – put it on a stick. Make it fun. I love these.
4 whole chicken breasts cut into 1.5″ cubes
1 green pepper chopped into 1 inch pieces
1 red onion – chopped into 1 inch pieces
Mushrooms stems removed
For the Wet Rub
1/4 cup canola oil
2 tbsp sweet paprika
2 tbsp minced garlic
1 tbsp saffron powder
1/2 tbsp black pepper
1.5 tsp kosher salt
1/2 tsp chipolte powder
1/2 tsp roasted * strong * cumin powder
Mix wet rub ingredients into a glass bowl. Add chicken toss to coat. Cover with plastic wrap and refrigerate overnight.
Soak wooden skewers for 1/2 hr prior to grilling. Place a tomato on the end of the skewer and alternate the chicken with vegetables. Make sure they are tightly packed on. Grill over medium/high heat turning often until the temperature of the chicken reads 165F Set aside to rest for a few minutes and serve. Great served cold the next day as well.
I made a simple basmati saffron rice with toasted almonds and raisins to serve with mine.
1 cup basmati rice rinsed thoroughly
2 cups water
1/2 cup raisins
1/2 cup toasted almonds
3 tbsp saffron powder
1/2 tsp salt
On a medium high heat bring the water to a boil add rice, salt raisins and saffron powder. Stir thoroughly. Cover th rice with a tight fitting lid. Lower the heat to a simmer and continue to cook for 12-15 minutes. Remove from heat and set aside for 15 minutes. Remove lid fluff with fork and top with almonds.