Moroccan Chicken or Turkey Kebabs (Brochettes)

Moroccan Turkey Breast Brochettes
Christine Benlafquih
Ratings (10)
  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Marinating: 3 hrs
  • Yield: 8 to 10 skewers (4 servings)
Nutritional Guidelines (per serving)
501 Calories
28g Fat
13g Carbs
47g Protein
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Nutrition Facts
Servings: 8 to 10 skewers (4 servings)
Amount per serving
Calories 501
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 36%
Cholesterol 142mg 47%
Sodium 1307mg 57%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 47g
Calcium 101mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These flavorful, zesty kebabs are usually made with either chicken or turkey breast, but dark meat can be used if you prefer. Plan ahead, as marinating the meat for at least several hours will yield the best results.

Saffron is optional, but very complementary. A little bit goes a long way, so don't be tempted to use more than the amount specified below.

You can serve kebabs right off the skewer as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with tomato and roasted pepper salad and stuff them into wedges of Moroccan khobz or pita-like batbout.

Ingredients

  • 1 1/2 pounds boneless chicken or turkey breast
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • Optional: 1/4 teaspoon crushed saffron threads
  • 1/2 teaspoon turmeric
  • 1 or 2 cloves garlic (pressed or finely chopped)
  • 3 tablespoons fresh parsley (chopped)
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons vegetable oil or olive oil

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Gather the ingredients.

Marinate the Meat

  1. Trim the breast of any fat, skin, or stray pieces of cartilage or bone. Wash, drain, and pat dry. Cut the poultry into 3/4-inch cubes and set aside while you make the marinade.

  2. To make the marinade, measure out the remaining ingredients into a medium-sized plastic or glass bowl. Stir or whisk to combine.

  3. Add the cubed chicken or turkey to the bowl and stir with a large spoon to fully coat the meat with the marinade.

  4. Cover first with plastic, then aluminum foil or a plate (the second cover prevents the garlic odors from escaping) and place the bowl in the fridge. Leave the chicken or turkey to marinate for several hours or overnight.

Cook the Brochettes

  1. When ready to cook, transfer the marinated chicken or turkey to skewers. The wooden skewers should be pre-soaked in cold water to avoid scorching.

  2. Preheat your grill or broiler to medium to medium-high heat. Do not use high heat or the brochettes will dry out.

  3. Cook the brochettes, turning several times, for 7 to 10 minutes, or until the meat is nicely colored on all sides. Be careful not to overcook.

  4. Serve immediately or wrap in aluminum foil to hold warm.