Chicken kebabs in a yogurt marinade with ras el hanout

Votes: 1

How to Make - Yogurt-Marinated Chicken Kebabs with Ras El Hanout

Time: 3 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 521, total fat 24 G., saturated fats 5 G., proteins 57 G., carbohydrates 20 G., fiber 5 G., cholesterol 178 mg, sodium 1027 mg, sugar 11 G.

If you're looking for a new flavor for your chicken kebab, try this Moroccan-inspired version. Chicken breast pieces are marinated in natural yogurt with harissa, mint, and homemade ras el hanout, then skewered with bell peppers and onions. You can grill or pan-fry. The kebab is delicious, juicy, and has a wonderful oriental aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ras el Hanout

1 tbsp. l. ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
0.5 tsp ground cloves
0.5 tsp ground allspice
0.5 tsp ground coriander
0.5 tsp ground black pepper
0.5 tsp turmeric

Chicken

1.5 cups plain whole milk yogurt
3/4 cup finely chopped fresh mint leaves
1/4 cup olive oil
1 tbsp coarse salt
1 tbsp. sugar
1 tbsp harissa
4 crushed garlic cloves
1 red onion, half finely chopped, half cut into 3–5 cm pieces.
1 lemon, cut in half
900 g boneless, skinless chicken breasts, cut into 3–5 cm cubes.
1 bell pepper, cut into 3–5 cm pieces.
Special equipment: 8 wooden skewers

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Ras al-hanout:

In a jar with a lid, combine the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper, and turmeric. Cover and shake to combine. Measure out 1 tablespoon of the chicken spice mixture and place it in a large bowl. Store the remaining mixture in the jar for up to 3 months and use it in your recipes.
Chicken:

In a bowl with the seasoning, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice of half a lemon, and about 0.5 teaspoon of black pepper and mix. Add the chicken and mix until evenly coated, then cover and marinate in the refrigerator for at least 3 hours or overnight.

Soak 8 wooden skewers in water for at least 30 minutes. Thread the chicken pieces onto the skewers, alternating them with pepper and onion pieces.
Preheat a grill or grill pan over medium-high heat. Grill the kebabs, turning occasionally, until browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice of the remaining lemon half before serving.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry / / Moroccan cuisine