A delicious recipe from the Washburne Culinary
Institute, Chicago, Illinios
Grilled Chicken on Skewers
with Moorish Spices
Chicken:
1 1/2 pounds chicken thighs, boneless and skinless, cut into
1-inch pieces (about 40)
2 lemons, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons oregano
1 teaspoon black pepper
1/3 cup olive oil
40 seedless red grapes
Yogurt Sauce:
1/3 cup plain yogurt
1 lemon, zested
1 tablespoons lemon juice
1/2 teaspoon cumin
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
In shallow glass dish, combine chicken
pieces with lemon juice, coriander, cumin, salt, oregano, pepper
and olive oil. Stir well, cover with plastic and allow to marinate
in refrigerator for one hour, or up to overnight.
In medium bowl, combine yogurt, lemon
zest, lemon juice, cumin, mint, salt and pepper. Cover and place
in refrigerator until ready to serve.
Prepare gas or charcoal grill or preheat
broiler.
Thread five chicken pieces and five red
grapes, alternating, on a 12-inch wooden or metal skewer, or
a sturdy rosemary branch. (If using wooden skewers, soak in water
for one hour.) Place on grill and cook, turning, until done throughout,
about 15 minutes.
Serve with dollop of minted yogurt sauce.
Makes 4 servings.
Nutrition Analysis, Per Serving: 340 calories;
18 g fat; 4.5 g saturated fat; 13 g carbohydrate
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
