As mentioned in previous posts I absolutely love kebabs. My process with any kebab recipe is to make sure I marinate the meat for a long(ish) period. Ideally, this means marinating overnight but a 4-hour marinade works well. I typically marinate to add flavour but I also think it helps when cooking the meat, to keep it a little more tender and moist.
For these kebabs, I used chicken breast chunks but would also be great using chicken thighs. They were marinated for around 5 hours in total. I typically will buy the pre-cut chunks and don’t cut them any further. You do end up with some large chunks but personally I quite like that.
If you don’t like spicy food I would not recommend these kebabs. I don’t think the heat is over-powering but it does leave a really nice zing in your mouth.
To cook I used the Russian Skewers, and cooked directly over Big K Charcoal for around 15 minutes, turning the skewers every 3-4 minutes.
The rice recipe is really simple to do. I have got a little bored with plain rice and have tried doing fruity curried rice so thought I would play with some middle eastern herbs, to impart some additional flavour. The Za’atar works really well. I will be trying this same method again but with different spices.
Moroccan Spiced Chicken Kebabs with Za’atar Rice
- Prep Time20 min
- Cook Time12 min
- Total Time32 min
Ingredients for the Kebabs and Marinade
- 800g Diced Chicken Breast
- 250g Plain Yogurt (I used greek)
- 4 Garlic Cloves
- Juice of 1 lemon
- Zest of 1 lemon
- 2 Tbsp Ras el Hanout
- 1 Tbsp Onion Granules
- 1 Tsp Black Pepper
- 1 Tsp Salt
- 1 Tsp Smoked Paprika
- 1 Tsp Chilli Flakes
For the Rice
- 50g Plain Rice per person (I used Basmati)
- 1 Tsp Za'atar per 50g rice
- 2 Tbsp Olive Oil
Cooking the Kebabs
In a bowl, mix the garlic, onion granules, ras el hanout, lemon juice, lemon rind, chilli flakes, paprika salt, pepper and yogurt together. Add the chicken and mix well making sure all the chicken is well covered in the marinade. Put it in the fridge for a minimum of 4 hours but preferably overnight.
About 60 minutes before you want to start cooking remove the meat from the fridge, so it has a chance to come up to room temperature. I leave them in the bowl until I get close to cooking and then slide them onto the Russian Skewers.
Once your coals are ready to cook place your kebabs on the grill. I also tend to add a couple of wood chunks to add some additional smokiness to the food. Turn regularly so they don’t burn – go for every 3-4 minutes.
After 10-12 minutes your kebabs will be ready. Remove from the BBQ and let them sit for a few minutes before serving them with some lettuce and tomato on a flatbread.
Cooking the Rice
Boil your rice as per the instructions on the packet and put to one side.
Heat the oil in a pan and add the Za’atar. Stir until the oil starts to bubble a little. Add the rice and mix well.
Cook the rice for 4-5 minutes. You should just do this over a low to medium heat as you are just warming the spice mix through the rice.
Add your rice to the place and then sprinkle a little more of the Za’atar over the rice. Delicious!