Backyard barbecues remain popular even when the summer slowly begins to wind down. 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
Serves 4 as a starter
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
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.
When ready to serve, 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.
