Wednesday, April 24, 2013

Martin's Moroccan Chicken Kabobs

Martin's Moroccan Chicken Kabobs

1 small onion, quartered
1/4 cup lemon juice
1/4 cup olive oil
... 2 tablespoons ground coriander
2 tablespoons cumin
1 tablespoon caraway seeds
1 tablespoon paprika
4 cloves garlic, minced
2-inch piece fresh ginger, peeled
1 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-wide strips
Fresh Italian parsley, chopped
How to make it
Put all the ingredients except the chicken and parsley in the work bowl of a food processor or blender; process until smooth. Thread the chicken onto bamboo skewers (presoaked in water) and place in a large, shallow glass or pottery casserole dish. Spread the pureed marinade over the chicken, turning the chicken to coat it well. Cover and refrigerate overnight.

Start your grill, and when it's hot, lightly season the chicken with a bit of additional salt and grill until the chicken is cooked through, about 10 minutes, turning frequently. Transfer to a platter. Sprinkle with parsley and serve right away. Makes 4 to 6 servings.