Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North Africa. This method of cooking and the use of spice demonstrate the recipe’s migration westward with the Moors.
1/2 medium onion, diced
2 tablespoons lightly-packed chopped fresh mint
1/3 cup extra virgin olive oil
1/4 teaspoon crushed red pepper
1 large clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon lemon juice
1 pound boneless chicken breasts
- Combine the first 8 ingredients in a 1-quart glass bowl.
- Remove the fillet from the chicken breasts, and cut all parts of the chicken into 1/2-inch cubes.
- Combine the chicken with the marinade in the bowl and marinate for at least 1/2 hour, but longer is better.
- Skewer the chicken on metal skewers or bamboo sticks, and grill for about 6 minutes, basting occasionally with the remaining marinade. Serve as a first course to a Moroccan meal.
- To identify the fillet of the breast for removal, look for the pearlized white membrane running lengthwise through the triangular piece of meat. Pull gently on that piece and it will slide out of its thin membrane pocket. If you don’t see the membrane, it might have already been removed before sale.
- Although the membrane can be eaten, it is best to remove it before grilling so that the meat won’t curl up when the membrane becomes tight and pulls on the delicate chicken breast.