|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 5mg||25%|
|*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.|
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 multicourse 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.
"I used a combination of chicken breasts and thighs. I marinated the kebabs overnight and they were very flavorful because of this. The weather was bad, so I decided to broil the kebabs rather than grill. I used metal skewers instead of bamboo since I didn't want them to burn or catch fire in the oven." —Diana Andrews
1 1/2 pounds boneless chicken breasts, thighs, or turkey breast, trimmed
3 tablespoons chopped fresh parsley
1 1/2 tablespoons vegetable oil, or olive oil
1 1/2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed saffron threads, optional
1 or 2 cloves garlic, pressed or finely chopped
Marinate the Meat
Gather the ingredients.
Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.
To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.
Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.
Cook the Brochettes
Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.
Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.