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Home > Recipes
Recipes from Pilgrim's Kitchen
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Grilled Chicken on Skewers with Moorish Spices
Grilled Chicken on Skewers with Moorish Spices
Washburne Culinary Institute, Chicago, Illinios
Ingredients:
Chicken:
1 1/2 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)
2 lemons, juiced
2 tsp ground coriander
2 tsp ground cumin
1 tsp salt
1 1/2 TBLS oregano
1 tsp black pepper
1/3 cup olive oil
40 seedless red grapes
Yogurt Sauce:
1/3 cup plain yogurt
1 lemon, zested
1 TBLS lemon juice
1/2 tsp cumin
3 TBLS fresh mint, chopped
1/2 tsp salt
1/4 tsp black pepper
Directions:
In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour, or up to overnight.
In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.
Prepare gas or charcoal grill or preheat broiler.
Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.
Serve with dollop of minted yogurt sauce.
Serves 4
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