Get the grill fired up
As spring approaches , it ’ s time to fire up the backyard barbecue . Though traditional favorites like hamburgers and hot dogs always have a place at the table , grilling afficionados may be on the lookout for new recipes to test their skills .
“ Buttermilk Chicken Kebabs ” from “ Casablanca : My Moroccan Food ” ( Firefly Books ) by Nargisse Benkabbou does not disappoint . Even though buttermilk is not a traditional Moroccan ingredient , the author uses it to tenderize the chicken and make these kebabs even more mouthwatering with an added hint of tang . These smoky skewers can be enjoyed on their own , or cooked and added to salads or served on flatbreads .
Buttermilk Chicken Kebabs
INGREDIENTS
1 / 2 cup buttermilk 1 / 2 cup fresh cilantro , finely chopped 3 garlic cloves , peeled and chopped 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon clear honey 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon ground cumin 1 / 2 teaspoon salt , or more to taste 1 / 2 teaspoon ground black pepper 1 pound , 2 ounces boneless , skinless chicken thighs or breasts , cut into bite-sized chunks
DIRECTIONS
1 . Place all of the ingredients , except the chicken , in a large bowl and stir to combine . Add the chicken and turn to coat with the marinade . Cover with the plastic wrap and leave to marinate in the fridge for 2 to 12 hours .
2 . Thread the pieces of chicken onto skewers . Preheat a barbecue or heat a griddle or skillet over high heat . Place the skewers on your barbecue or skillet and cook for 5 minutes on each side , turning every now and then , until golden on all sides and cooked through . Serve immediately . n
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