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MoroccanAuthentic Cuisine

Chicken Brochettes (Brochettes de Poulet)

Serves 4 Entree chicken, Poultry

Chicken Brochettes (Brochettes de Poulet)

Chicken Brochettes, or Brochettes de Poulet, are a cherished street food in Morocco, often enjoyed as a quick snack or a casual meal. Vendors expertly grill these skewers over open flames, filling the air with the enticing aroma of spices and citrus. These brochettes capture the essence of Moroccan street cuisine—simple yet deeply satisfying, with flavors that transport you to a bustling marketplace.

The marinated chicken, infused with paprika, cumin, garlic, and lemon, achieves a delightful balance between smoky char and tender juiciness. Each bite is a burst of savory warmth, with the citrus cutting through the richness of the meat. They are best enjoyed hot off the grill, a small indulgence that delivers vibrant flavors with every mouthful.

Ingredients

  • 800 g (1.75 lb)chicken thigh, cubes
  • 2 tbspolive oil
  • 1 tsppaprika
  • 1 tspcumin
  • 2garlic cloves
  • 1lemon
  • 1 tspsalt

Method

  1. In a large mixing bowl, combine 800 g (1.75 lb) of chicken thigh cubes with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon of cumin, 2 minced garlic cloves, the juice of 1 lemon, and 1 teaspoon of salt. Use your hands or a spoon to mix thoroughly, ensuring each piece of chicken is well coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour to allow the flavors to penetrate the meat.
  2. After marinating, take the chicken out of the refrigerator and prepare your skewers. Thread the chicken cubes onto skewers, leaving a small space between each piece to promote even cooking. If you're using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning during grilling.
  3. Preheat your grill to high heat. Once the grill is hot, arrange the skewers on the grate. Cook the chicken for about 3–4 minutes on each side, turning them only once. Look for a nice char on the edges and ensure the chicken is cooked through but still juicy inside. The chicken should have a golden-brown color with slightly crispy edges.
  4. Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This resting period allows the juices to redistribute within the chicken, ensuring each bite is flavorful and moist.
  5. Serve the chicken brochettes immediately with fresh bread and a side of chlada, a Moroccan salad. The combination of the smoky, spiced chicken with the fresh, crisp salad and bread makes for a delightful meal.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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