This spicy, succulent kebab is perfectly balanced with a pineapple pairing and served with yogurt sauce, couscous and pita bread. Enjoy the essence of Marrakesh in this Moroccan kebab.
I loved the ease at which this recipe came together. Easy to find ingredients and simple prep can make this dish a weeknight meal if planned ahead.
I credit Anand Prakash with this recipe, I found it in his amazing book The world of Kebabs. I used chicken instead of lamb because my store was out of lamb and used more harissa than the original recipe, because it’s my fave. And I might have added pineapple because I was craving it at the time.
Kebab culture is not common in Africa, relegated to the coastal areas where traders and invaders brought this meat on a stick culture. Harissa is used as a condiment and marinade, borrowing from Algerian and Tunisian cuisine. Historians credit the origin of the kebab to the region of the Caucasus Mountains where Ottoman Turks and nomads cooked meat on a stick over open flame. Eventually kebabs spread to nearly every corner of the world.
Bon Appetit y’all!Print
1/4 cup olive oil
1/4 cup lemon juice
1 Tbs paprika
1 Tbs garlic, chopped
4 Tbs cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
2 Tbs harissa
2 lb boneless, skinless chicken, cubed
16 oz can sliced pineapple, cut into cubes
Mix first nine ingredients in a bowl.
Add chicken cubes, cover and marinate in fridge for 4 hrs or overnight.
Skewer chicken and pineapple cubes on metal or oiled bamboo skewers.
Place skewers on a rack in a large roasting pan.
Broil 4 minutes, flip over, broil 4 more minutes or until chicken is cooked through and no longer pink inside.