Moroccan Whole Spice-crusted Chicken Brochettes

Serves: 4 to 6

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Spice Mixture

Preparation

Combine all ingredients except for the Spice Mixture and let marinate for 2 hours. Remove chicken from the marinade and dry with a clean towel. Roll pieces in the Spice Mixture and string onto skewers. For appetizer portions, place 2 pieces per skewer. For a main course, string 6 to 8 pieces per skewer.

Grill skewers over hot coals or a gas grill pre-heated to high, for about 10 minutes, occasionally turning, or until the internal temperature is 165° F. (You also may roast the skewers in a 400° F oven for 10 to 12 minutes.)

Serve with polenta or couscous and Honeyed Orange and Fennel Salad.

For Spice Mixture

Place all the ingredients in a mortar, spice grinder or pepper mill; crack or coarsely grind.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: chicken, grilling, spices

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