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How To make Moroccan Chicken Skewers w/Mediterranean Vegetables
1 pound chicken breasts, boneless & skinless
cut into 1"
cubes 3 tablespoons honey
1 tablespoon cider vinegar
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 package fresh baby carrots (approx. 1 lb.) :
diagonally
halved 1 red bell pepper cut into strips
1 green bell pepper :
cut into strips
1/4 cup fresh cilantro -- chopped
1 tablespoon minced garlic
Thread chicken on skewers and place in a foil lined broiler pan. Mix honey, vinegar, cumin and pepper flakes; brush some glaze over both sides of the chicken. Broil 2" from the heat for about 9 minutes, turning once and brushing 2 or 3 times with additional glaze and the caramelized pan drippings.
In skillet, heat olive oil until very hot. Add carrots and bell peppers; saute, stirring often over high heat, for about 5 minutes or until crisp tender. Add cilantro and garlic; cook 1 minute longer. Serve platter of vegetables with skewers on top.
How To make Moroccan Chicken Skewers w/Mediterranean Vegetables's Videos
Moroccan Chicken Stew
Moroccan Chicken Stew is hearty and filling. It’s perfect for a winter dinner or any cool evening. Serve this over couscous or rice.
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1/4 tsp saffron threads (See Note 1)
1 large white onion, sliced thin (See Note 2)
4 celery ribs, chopped thin
1 tbsp olive oil
1 tbsp butter (or ghee)
1 tsp salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
3 tbsp tomato paste
1 tbsp harissa
2 tbsp flour (or chickpea flour)
1 1/2 cups chicken stock
3 1/2 cups cooked chickpeas, (or 2-15 oz cans, drained)
1 1/2 lbs chicken breast, chopped
4 tbsp pesto
Instructions
In a small bowl add 2 tablespoons of cold water and crush the saffron threads on top. Set aside to bloom.
In a Dutch oven or deep skillet with lid, melt the butter and oil over medium high heat. When butter is melted add the onion, salt and cook for 4 minutes until softened. Add the celery, cumin, garlic powder and black pepper, stir to mix in, and continue cooking for another 6 minutes.
Add the tomato paste and saffron with water. Stir and cook another minute.
Turn heat to low. Sprinkle flour over the onion mixture and stir. Saute for 2 minutes to cook flour then add the chicken stock and stir, sauce will thicken. Cook another 2 minutes.
Add the drained chickpeas and chopped chicken, stir to mix thoroughly and cover with lid. Simmer for 10 minutes.
Divide into 4 bowls and top each with a tablespoon of pesto. Serve immediately.
Notes
1. Crush the saffron threads between fingers or grind into a powder before adding to the water. Some people add to hot water, some to cold or even sprinkle on top of an ice cube and allow it to melt before using. Do whatever is your preference.
2. Trim both ends from onion. Cut in half from root to tip and remove, discard skin. Place onion cut side down (with cut top and bottom vertical) and slice vertically across the grain, making thin, long strips.
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Mediterranean Chicken Skewers. SO MUCH FLAVOR!
Print the Recipe here:
Ingredients
wooden skewers, soaked in water
1 pound (455g) boneless skinless chicken thigh meat
2 bell peppers
2 zucchini
1 red onion
The Marinade:
1/3 cup olive oil
1/2 cup fresh lemon juice or vinegar
4 garlic cloves, grated
1-2 teaspoons dried oregano or thyme
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon dried coriander powder
Instructions
Soak the wooden skewers in water for at least an hour.
Cut the chicken thigh meat into about 1 and 1/2 inch (4cm) pieces.
Cut the vegetables into 1 and 1/2 inch pieces. The zucchini can be sliced about 1/2 inch (1.25cm) thick.
Make the marinade: combine all of the marinade ingredients together in a large bowl. whisk together and then add the chicken pieces to the bowl. Toss to coat and set aside for an hour at room temperature or refrigerate overnight. Bring the meat to room temperature before grilling.
Add the veggies to a large bowl. Drizzle with 2-3 tablespoons of olive oil and season with salt and pepper, to taste. Add a teaspoon of oregano and toss together.
Thread the chicken and veggies onto the skewers. About 4-5 pieces of chicken per skwer and the rest veggies.
Preheat a grill, grill pan, or electric griddle to high heat. Grill the skewers about 4-5 minutes per side.
When the internal temperature of the chicken reaches 165 °F (74 °C) it is ready.
Serve with tzatziki, whipped feta, salad, and rice pilaf. Roasted green beans pair well with this recipe.
For the Roasted Green Beans:
Place the washed, dried, and trimmed green beans onto a baking tray in an even layer. Drizzle with 3-4 tablespoons of olive oil and season with salt and pepper to taste. Roast at 425 °F until tender. About 30 minutes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve
I Could Eat This Chicken Shawarma Every Single Day
#shorts #chicken #shawarma #cooking
Chicken Shawarma Recipe:
2 1/2 pounds chicken thighs
1/2 cup plain yogurt
5 garlic cloves minced
1 tbsp coriander powder
1 tbsp cumin powder
2 tsp cardamom powder
1 tbsp white vinegar
1 tbsp red chili powder
1 tbsp onion powder
1 tbsp smoked paprika
Juice of 1 lemon 2 tbsp
1/4 cup olive oil
2 tsp salt
2 tsp black pepper
Yogurt sauce
1 cup plain yogurt
3/4 cup grated and salted cucumber
2 medium garlic cloves salted and pureed
1/2 cup finely chopped cilantro
1/2 tsp coriander seed
1/2 tsp cumin seed
Serve with:
Flatbreads
Red onion
Tomato
Crunchy lettuce
Sauce
Spicy sauce
Moroccan Chicken Kabobs
Ingredients:
Chicken breasts cut into cubes
Salt and pepper to taste
2 teaspoons paprika
2 teaspoons turmeric
2-3 garlic cloves (grated, pressed or minced)
1-2 juice of lemons
2 tablespoons of vegetable oil
Leave the chicken to marinate several hours or overnight in the refrigerator.
Greek Style Mediterranean food at home/Chicken and Veggie Skewers with Mediterranean Yellow Rice
Ingredients for Chicken Skewers:
Chicken Thighs - 1 kg
Chilli powder/ Paprika- 1 tbsp
Cumin powder - 1 tbsp
Turmeric - 1 tsp
Cinnamon powder - 1/2 tsp
Sumac ( optional) - 1 tbsp
Coriander powder - 1 tbsp
Black Pepper powder - 1 tbsp
Cardamom powder - 1 tsp
Nutmeg - 1 tsp
Salt to taste
Thick yoghurt - 1 cup
Lemon juice - 2 tbsp
Ginger Garlic paste - 1 tbsp
Olive oil - 2 tbsp
Ingredients for Veggie Skewers:
Onion, Zucchini (Green & Yellow), Bell Pepper (Red & Green) - cut into squares
Chilli powder/ Paprika- 1 tbsp
Cumin powder - 1 tbsp
Turmeric - 1 tsp
Cinnamon powder - 1/2 tsp
Sumac ( optional) - 1 tbsp
Coriander powder - 1 tbsp
Black Pepper powder - 1 tbsp
Cardamom powder - 1 tsp
Nutmeg - 1 tsp
Lemon juice - 2 tbsp
Ginger Garlic paste - 1 tbsp
Olive oil - 2 tbsp
Ingredients for Mediterranean Yellow Rice:
White rice soaked for 20 minutes and drained - 1 cup
Turmeric powder - 1/2 tsp
Chicken cube – 1
Onion powder – 1 tsp
Oil - 2 tbsp
Chopped Garlic - 1 tbsp
Chilli powder/ Cayenne pepper - 1 tsp
Water - 1 Cup
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