This spicy and succulent kebab is perfectly balanced with a sweet and tart pineapple pairing. Serve with naan bread, yogurt sauce and couscous. Enjoy the essence of Marrakesh in this Moroccan chicken kebab.
Don’t panic my friends. Kebabs may be your new favorite go-to recipe for get-togethers, bar-b-ques and weeknight meals. The concept is fresh and fast cooking. All of your questions are answered here. I’ve got your back!
The reason why kebabs are so good and popular is because of the marinade and the cooking method.
Marinades are universally flexible. You can take any meat, choose a country’s typical flavor profile and cook over open flame or high heat such as a broiler. Instant success.
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. The freshness of the ingredients in the marinade along with common spices appeals to my practical home cook self.
If you want to be super efficient, double the marinade recipe, pour half into a freezer bag, freeze and use another day. If you freeze the bag lying flat on a cookie sheet you can stack these easy marinade bags in your freezer. Why not quadruple the recipe? That’s a weeknight meal in the making.
Kudos to Anand Prakash. This recipe is inspired by his amazing book The World of Kebabs. I used chicken thighs instead of lamb because my store was out of lamb and I used more harissa than the original recipe, because it’s my fave. You could use chicken breast but it will turn out drier than thighs. Most of my recipes include chicken thighs because it’s so much more moist and the ‘bite’ is better than chicken breast, in my opinion. Pineapple was added because I was craving it at the time. Yes, that happens a lot. I’m not afraid to give into my cravings.
Where does kebab come from?
This kebab recipe is inspired by North African ingredients but kebab culture is not common in Africa. It is common, however, 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.
Kebabs are normally cooked over an open flame but I make mine in the oven. If you cook them quickly over high heat, you can get some nice crustiness to the outside of the meat while keeping the meat moist on the inside. For one inch cubes, I cook them 4-5 minutes per side under my broiler with the oven rack at the top.
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. It is first mentioned in a Turkish script dating to 1377. Eventually kebabs spread to nearly every corner of the world.
When is National Kebab Day?
July 13th. The day before Bastille Day.
The different types of kebab
- meat grilled on a skewer such as shish kebab, chicken tikka
- meat stacked and grilled next to a vertical rotisserie such as gyros, shawarma and doner kebab. The difference lies in the ingredients and how prepared.
How to reheat kebab
There are several ways you can reheat kebab if you have leftovers. This has never been a problem in my house.
- remove from skewers and place in a microwave safe bowl, add a splash of water, cover with plastic wrap and heat on high for 1-3 minutes depending on how much kebab you have.
- place on a baking sheet, brush some olive oil or melted butter on it, and reheat under broiler for 2-3 minutes.
- remove from skewers and sauté in an oiled skillet over high heat.
My favorite ways to serve kebab
- With the skewers on a plate with pita or naan bread, yogurt sauce and couscous.
- Removed from the skewers and served over rice.
- Removed from skewer and rolled in a tortilla to make a wrap with ranch or Italian dressing with crunchy lettuce, tomatoes and onions.
- Removed from skewer and placed on top of a big-o-pile of fries and drizzled with amazing sauces.
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Bon Appetit y’all!