Tasty north african spiced, baked chicken kebabs also known as kabobs.
I found this recipe whilst browsing pinterest, original can be found on closet cooking.
Changes I Made
- I used Halal Chicken Thighs which were skinless, boneless and diced, The original recipe doesn’t state what part of the chicken to be used but I like thigh it doesn’t dry out so quick like breast meat does as it has a bit of fat which = flavour.
- I used smoked paprika instead of regular
- I used 1/2 teaspoon ground cumin instead of toasted cumin seeds that are then ground
- I used 1/2 teaspoon garlic granules instead of fresh garlic
- I reduced the olive oil by 1 tablespoon
- I don’t have a grill so I pierced my marinated chicken onto skewers and baked at 220C for 15-18 minutes.
The original recipe says Moroccan style but I’m pretty sure any north african country could claim these as their own.
North African Baked Chicken Kebabs
Prep Time: 30 min
Cook Time: 18 min
Total Time: 48 min
- 450 grams or 1 pound halal, skinless and boneless chicken thighs, cut into small pieces
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic granules
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne (you can use mild ground chili if you prefer)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Add chicken and the rest of the ingredients to a medium sized bowl, stir and set aside for 20 minutes to marinate. Meanwhile pre-heat oven to 220C.
- Skewer the chicken and place on baking sheet. Bake for 15-18 minutes, turning skewers (make sure your wearing oven gloves!) 2-3 times.
- Carefully remove chicken from skewers and serve in a naan/pita sandwich or along with chips(fries) and salad.
- Special Equipment Needed: metal or water soaked wooden skewers