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Moroccan Style Grilled Chicken Skewers

Diabetic.Foodie's picture
Ingredients
  Skinless boneless chicken breast halves 4
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Honey 2 Tablespoon
  Olive oil 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Garlic clove 1 Large, minced
Directions

Cut each chicken breast half lengthwise into 4 strips.
Thread chicken, accordion-style, onto eight 8-inch skewers, leaving 1/4 inch between strips.
Place in a 3-quart rectangular dish.
For marinade, in a small bowl combine vinegar, honey, oil, cumin, paprika, ground red pepper, salt, cinnamon, and garlic.
Pour over chicken skewers.
Cover and marinate in the refrigerator for 2 to 4 hours, turning skewers occasionally.
Drain the chicken skewers, reserving marinade.
Place the chicken skewers on the rack of an uncovered grill directly over medium- hot coals.
Grill for 8 to 10 minutes or until chicken is no longer pink, turning and brushing once halfway through grilling with reserved marinade.
Place skewers on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat for 8 to 10 minutes or until chicken is no longer pink, turning and brushing once with reserved marinade.

Recipe Summary

Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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