Like Grilled Spicy Kefta Brochettes (page 94), these are a favorite throughout the country,
referred to as snacks in street stalls and in simple cafés. They’re inexpensive, flavorful,
and quick to prepare. The chicken takes on a lovely golden hue from the cumin and
sweet paprika. Calculate about four brochettes per person as part of a meal, accompanied
by a few salads and plenty of bread.
GRILLED MARINATED
CHICKEN BROCHETTES
MAKES ABOUT 16 BROCHETTES; SERVES 4
Heaped 2 Tbsp finely chopped fresh cilantro
2 tsp ground cumin
1 tsp sweet paprika
1⁄2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper
6 Tbsp/90 ml olive oil
4 boneless, skinless chicken breasts (about 2 lb/
910 g), cut into 3⁄4- to 1-in/2- to 2.5-cm cubes
In a large mixing bowl, add the cilantro, cumin,
paprika, and cayenne (if using). Generously season
with salt and pepper. Moisten with the olive
oil and blend well. Add the chicken and turn to
coat. Cover, refrigerate, and marinate for 1 hour,
turning occasionally.
Prepare skewers with six to eight cubes
of chicken on each. The pieces should be just
touching, but not squashed tightly together.
If using a grill pan, skillet, or griddle, lightly
oil and heat over medium-high heat. If using a
barbecue, prepare a fire and heat until the coals
are glowing. If using a broiler, preheat the broiler.
Cook the brochettes, nudging them from
time to time with the help of a spatula in order
to cook evenly on all sides, until the meat is
cooked through and firm to touch, 4 to 5 minutes.
Serve hot.