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 my family finds it 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.
- 1 1/2 lbs. boneless chicken or turkey breast
- 2 teaspoons salt, or to taste
- 2 teaspoons paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed saffron threads (optional)
- 1/2 teaspoon turmeric
- 1 or 2 cloves garlic, pressed or finely chopped
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons vegetable oil or olive oil
Ahead of Time
- Trim the chicken or turkey breast of any fat, skin or stray pieces of cartilage or bone. Wash, drain, and pat dry. Cut the poultry into 3/4" cubes and set aside while you make the marinade.
- To make the marinade, measure out the remaining ingredients into a medium-sized plastic or glass bowl. Stir or whisk to combine.
- Add the cubed chicken or turkey to the bowl and stir with a large spoon to fully coat the meat with the marinade.
- Cover first with plastic and then aluminum foil or a plate (the second cover prevents garlic odors from escaping) and place the bowl in the fridge. Leave the chicken or turkey to marinate for several hours or overnight.
To Cook the Brochettes
- When ready to cook, transfer the marinated chicken or turkey to skewers. (Note that wooden skewers should be pre-soaked in cold water to avoid scorching).
- Preheat your grill or broiler to medium to medium-high heat. Do not use high heat or the brochettes will dry out.
- Cook the brochettes, turning several times, for 7 to 10 minutes, or until the meat is nicely colored on all sides and just tests done. Be careful not to over cook.
- Serve immediately or wrap in aluminum foil to hold warm. Yields 8 to 10 large skewers or 15 to 20 small appetizer-sized skewers.