Saturday, September 4, 2010

Marrakech Chicken Skewers


My mother-in-law Jane also sent me the cookbook Flying Pans. There are some interesting recipes in there like Wattleseed Rubbed Ostrich Fan Filet, Ahi Tuna Lollipop, Cremini Stuffed Squid Torpedos. This chicken tender recipe seemed more up our alley...

12 6-inch bamboo skewers
4 6-ounce boneless, skinless chicken breasts
1 T freshly grated ginger (I used 1t dried)
1T chopped cilantro
1/2 t paprika
1/4 t cumin
1T minced garlic
1/4 olive oil
1/2 c minced white onion
1/4 c lemon juice
1t chile paste (I used Asian chile sauce)
1/4 t sea salt
1T toasted sesame seeds (I forgot these- oops!)

Soak bamboo skewers in water for 1 hour prior to use. Cut each chicken breast into 3 equally sized strips. In a large mixing bowl, combine all ingredients (except sesame seeds) and add chicken. Combine well. Cover and refrigerate 2 hours. Thread chicken onto skewers and grill over medium for 2 minutes on each side or until done. Sprinkle with sesame seeds and more cilantro if you want.

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