Moroccan Chicken Skewers

Chicken

  • 1 1/4 lb boneless skinless chicken breasts, cubed into 1 inch pieces
  • 6-7 ten-inch bamboo skewers
  • 2 tbsp vegetable oil

Marinade

  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp vinegar, such as white balsamic, white wine or rice vinegar
  • 2 cloves garlic, minced
  • 2 tbsp finely chopped onions
  • 1 tbsp each: finely chopped fresh coriander, mint and parsley
  • 1 tsp honey
  • 1/2 tsp smoked Spanish or regular paprika
  • 1/4 tsp saffron strands
  • 1 tsp each: ground coriander and ground cumin seeds
  • 1/2 tsp each: cayenne pepper, ground ginger
  • 1/4 tsp ground cinnamon
  • Salt to taste

Mix marinade ingredients in large bowl. Add chicken, toss to coat. Cover and refrigerate four hours or longer.

Soak bamboo skewers in water for 1 hour. Preheat outdoor grill to medium. Lift chicken pieces out of marinade and thread onto skewers, about 4 pieces to a skewer.

Place on grill and cook covered for about 8 minutes a side or until cooked through, turning over once. Uncover grill, brush chicken lightly with oil and cook 2 minutes to brown lightly. Transfer skewers to platter and serve.

Makes six to seven skewers