Tuesday, September 2, 2008

Moroccan Chicken Kebabs with Hummus and Naan

This dish is something I have had at the Glendora Farmer's Market a bunch of times. There is this guy that sells lamb and chicken kababs with hummus and fresh naan. He marinates the kababs and slow roasts them. Mmm, mmm, mmm.

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1/2 cup extra virgin olive oil
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 Tbsp minced garlic
2 tsp paprika
2 tsp ground cumin
1 tsp salt
1/4 tsp turmeric
1/4 tsp cayenne pepper
4 boneless skinless chicken breasts, halved lengthwise and cut into 1 inch chunks
Hummus, click here for the recipe
Store-bought naan

Combine oil, green onions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor or blender. Process until smooth. Transfer to a ziploc bag and add chicken. Rub the mixture all over the chicken and let sit for at least 30 minutes.

Once ready to grill, skewer chicken onto skewers, whether bamboo or metal. If using bamboo, be sure to soak them for 30 minutes before adding the chicken.

Heat the grill to medium. Grill chicken kabobs for about 5 minutes on each side, or until done.

Serve chicken kebabs with a dollop of hummus and some naan. Garnish with some chopped fresh parsley.

Yields 4 servings. Here is a tip, when figuring out portions for this, think one chicken breast per person.

4 comments:

birdonthelawn said...

your kitchen skills kick my kitchen skills butt. amen

Shanicherie said...

What if we don't have a grill? Can we broil them? What do you suggest? I have an oven-top little grilly thing, but that's mostly for like "grilled cheese" sort of stuff. Would that work?

rookie cookie said...

Shanicherie, your grill pan would work for anything that would normally go on the grill. You just have to make sure you have a fan on or some windows open. I have a grill pan and we use it for grilled cheese, paninis, flank steak or veggie kabobs. You really can put anything on it. Broiler would work, just keep a good eye on them so they don't burn.

Gina Rochelle said...

My husband used to work at Paymons- a Mediterranean restaurant, so I was excited to find this recipe. It was very yummy but with all the flavor I thought it would be good in a greek salad or a pita sandwich. So I guess that's my reader request. I need your skills to make this possible and I'll your taste tester :)