• moroccan chicken kabob tapas

    3 votes
    moroccan chicken kabob tapas
    Prep: 30 min Cook: 15 min Servings: 4
    by John Spottiswood
    300 recipes
    These kabobs are of Moroccan origin and are referred to as Pinchos in tapas lore. If you are not a huge fan of peanuts or onions, try this recipe. If you like peanuts and onions, you'll find our other moroccan chicken kabob recipe a bit more flavorful.


    • 1lb chicken breast fillets
    • 3 tbsp extra virgin olive oil plus a bit extra
    • 1 lemon, juiced
    • 2 garlic cloves, crushed
    • 11/2 tsp ground cumin
    • 1 tsp ground coriander
    • 1tsp hot or sweet smoked Spanish paprika
    • 1/4 tsp ground cinnamon
    • 1/2 tsp dried oregano
    • salt
    • chopped fresh flat leaf parsley to garnish


    1. Cut chicken into 1 inch cubes. Put in all remaining ingredients, except parsley, in large bowl and whisk together. Add chicken and toss with marinade until well covered. Marinate in refrigerator for 8+ hours. Stirring or turning over 1-2 times if possible.
    2. Preheat broiler or BBQ.
    3. Thread chicken onto skewers leaving a small space in between each piece.
    4. Brush the rack with oil. Add kabobs and cook, turning 4-6 times, for 15 minutes or until all sides are browned.
    5. Server hot sprinkled with fresh parsley

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    • roopavij
      it looks yummy :)

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