Thursday, 20 June 2013

The heat is on! Have some Moroccan Chicken Kebabs!

Finally we have about 4000 °C outside. Great, that's what we always wanted. At least that is what we dreamt about when we still had -40 °C in March. Must have been somewhat like that. Anyway, now we have perfect weather for some Moroccan food. Therefore it is not coincidence we are having Morocco as the current theme for Bloggers Around the World. Very clever and smart of me, don't you agree? At least I'm still in control and am smarter than my phone and my television. However, that of course is of no particular interest at the moment ... as usual.
After all this still tries to be a food blog and not a wisecrack blog ... I suppose. Then it's food we are going to talk about and Moroccan Chicken Kebabs in particular.

As it happens to be and you probably know it, the book Jamie does ... is in my possession. There is a section about Morocco in it. So I was leafing through it for what I could cook. Three recipes made for further consideration. According to what was on offer while shopping I decided to go for the Chicken Kebabs with Avocado Dip. As Jamie puts it, "the fresh avocado dip here isn't typically Moroccan". 
Then I decided ... I'm not going to have it then and believing something with yogurt would be more typically I went to do the following with some further adjustments (as you do).

400 g chicken breasts, cut into bite sized pieces
A thumb-sized piece of ginger, finely grated
3 tbs olive oil
1 tsp turmeric
1 tsp chilli
1 tsp (more or less) ground coriander
Salt and pepper (at will)
150 ml yogurt
1 clove of garlic, grated
1 tsp cumin
Tomatoes, cut into small pieces
Cucumber, cut into small chunks
Some fresh coriander
Yet more salt and pepper

So, a few changes took place when compared to the original recipe. Basically the chicken part remains and that you eat it with flatbreads.
First of all we want to marinade the chicken. For that we need the ginger, olive oil, turmeric, chilli, ground coriander and some salt and pepper. That's the marinade. 30 minutes in the fridge for the marinating meat should be sufficient. However, it's no crime to leave it longer. Rather the opposite.
Before you take the meat out, you still have enough time to prepare the yogurt sauce by mixing the yogurt with the garlic, cumin and salt and pepper as you see fit.
Then the meat goes onto some skewers. Barbecue them or do them in a ravaging hot griddle pan. Fine, don't let them burn.
Get some warm flatbreads, cut them open and stuff them with a bit of yourt sauce, grilled chicken, tomatoes, cucumber and some coriander leaves.

I like that fresh taste of the tomato and cucumber together with the slightly zingy chicken kebabs ... perfectly for that kind of weather or just anytime. The only downside was I couldn't use any tomatoes from the windowsill, because there are none yet.
I hope you enjoyed these chicken kebabs. You can also have a closer look ...

Maybe that inspires you also a bit for Bloggers Around the World to cook something Moroccan. I would really love to see some nice things coming from you.

So ... I enjoy the heat a bit more. Luckily I'm not in the office today, where we would have about 5000 °C in some rooms and 18 °C in others. See ya!


  1. hi Chris, how are you? I've made a sort of Moroccan style chicken tagine:

    And if you would be willing to include an older post, a little while ago I made these Moroccan chicken cinnamon rolls:


    1. Hello Caroline! Good you stop by. I'm doing my best to be fine. Thank you for joining Bloggers Around the World once more. I'm also willing to include older posts as long as they fit the theme and fulfill the other criteria.

  2. I like the bit of ginger and avocado may be bit Californian but I think it works wonderfully.

    1. I like avocado, too. I had to use my avocado for another, a Mexican dish, at that time.


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