Restaurant Marrakesh: Brochette of Chicken

Brochette of Chicken

Restaurant Marrakesh, Morocco Pavilion, EPCOT

24 oz. chicken breast, cut into 1 inch cubes
1/2 bunch fresh parsley, finely chopped
1/2 bunch coriander (or cilantro), fresh and finely chopped
1 teaspoon fresh garlic, minced
1/2 teaspoon cumin
salt and white pepper to taste
1/4 cup olive oil
2 drops yellow food coloring
1 tablespoon lemon juice
8 (8 inch) skewer sticks

Mix all ingredients well. Put 4 ounces of chicken on each skewer stick. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender, about 5 minutes.

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