Tag Archives: Moroccan

Moroccan Chicken Skewers

Moroccan Chicken Skewers

  • Servings: 2
  • Difficulty: easy
  • Print


In Bon Appetit’s July edition they featured a piece titled “Sunday Grilling Day in Lebanon”. Their photos look so delicious I had to try this out. I adapted their chicken and hummus recipes.

A great meal with the peppery chicken char grilled with sweetened red onion. The garlic sauce has a popping heat from the raw garlic but is tamed slightly with the greek yogurt. Paired with the tang of the harrisa hummus and a torn piece of grilled naan bread you have a nice bite with a ton of flavors going on. It’s a keeper.

Garlic Sauce
4 cloves of garlic , minced and smeared into paste
1/3 cup olive oil
1tsp fresh chopped thai basil (needed to prune mine and thought it might be nice)
4 tbs greek yogurt (plain)
Kosher salt to taste

2 chicken breasts
2 chicken thighs
½ cup of chopped flat leaf parsley
1 red onion
2 tsp cumin
2 tsp paprika
½ tsp crushed red pepper
½ tsp cayenne pepper
Kosher salt to taste

Make the sauce by mincing the garlic and then smearing it into a paste using the flat side of the knife.   Whisk the oil and garlic followed by slowly adding the yogurt. Chill in fridge.

Cut your chicken into cubes and toss it in a bowl with all the spices and chopped parsley. Let it marinade for up to 24hrs and no less than 2hrs.

When you are ready to eat, fire up your grill to medium and skewer your chicken with a slice of red onion in between the meat.   Cook until chicken is cooked.   Careful with that hot skewer.   I served it with the sauce, a simple salad made of arugula, pickled radishes and goat cheese, topped with toasted pine nuts, and a side of harrisa humus with naan bread.


Harrisa Hummus

Harissa Hummus

  • Servings: 2
  • Difficulty: easy
  • Print


This recipe was adapted from Bon Appetit’s July issue featuring Moroccan grilling.
Harissa is a Moroccan red pepper paste. It paired it well with the Moroccan Chicken Skewers.

I bumped up the lemon juice and added a few more spices. Really nice addition with the Harissa’s tang and heat. Worked great with the Moroccan Chicken and garlic sauce. It was a great balance of savory, creamy garlic and twang of the hummus.

1 can of chickpeas (15 oz)
½ cup of tahini
4 tbs of fresh lemon juice
1 ½ tbs harrisa paste
1 tsp agave syrup
1 clove roasted garlic
Pinch of sumac
Pinch of cayenne
Pinch of cumin
Kosher salt to taste

1. Roast your garlic or cook it with olive oil to mellow it out a little bit.
2. Combine everything in a food processor and pulse until smooth. Salt to taste.
3. Top with olive oil, crushed red pepper and enjoy with Naan bread, pita chips vegetables.