Chermoula Chicken Skewers with Grilled Peppers
Here are chicken skewers marinated in chermoula, a marvel of Moroccan cuisine that smells of sunshine and spices. Chermoula, that aromatic blend of fresh herbs, garlic, cumin, and preserved lemon, gives the meat an incredible flavor. Grilled with peppers, they are perfect for a casual meal. For an authentic tagine, you need time and love, but these skewers are an excellent quick alternative. Essential spices like cumin, paprika, and cayenne are the secret to this marinade. I hope you enjoy them as much as I do!
Ingredients
- Chicken breasts600 g
- Red and green bell peppers2
- Onion1
- Garlic3 cloves
- Fresh cilantro1 bunch
- Fresh parsley1/2 bunch
- Ground cumin1 tsp
- Paprika1 tsp
- Cayenne pepper1/2 tsp
- Preserved lemon1/2
- Olive oil4 tbsp
- Lemon juice2 tbsp
- Salt1 tsp
- Pepper1/2 tsp
Instructions
- 1
Make the chermoula: blend garlic, cilantro, parsley, cumin, paprika, cayenne, preserved lemon, olive oil, lemon juice, salt, and pepper until smooth.
- 2
Cut chicken breasts into 3 cm cubes and onion into quarters. Mix chicken and onion with chermoula. Marinate for at least 30 minutes in the fridge.
- 3
Meanwhile, cut peppers into pieces and grill them dry in a hot pan until tender and slightly charred. Set aside.
- 4
Thread the skewers alternately with marinated chicken, onion, and grilled peppers on wooden skewers previously soaked in water.
- 5
Grill the skewers on a hot grill or barbecue for 10-12 minutes, turning halfway, until the chicken is golden and cooked through.
- 6
Serve hot with Moroccan bread and a fresh salad.
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