Easy and delicious! Try this amazing recipe from Steven Raichlen, Barbecue Bible author, created using our Moroccan Twist seasoning.
Chef Recipe
We are always happy when chefs and cookbook authors want to write recipes with our spices and sauces. This means a lot to have their endorsement as chefs. Steven Raichlen is best known for his cookbook, The Barbecue Bible. It’s an encyclopedia of BBQ recipes.
Meat over an open fire
Moroccan Kebabs feature chicken breasts for their quick cook time. You can also use thighs or tenders if you prefer. Steven also used peppers, zucchini and red onion to give the dish color and tons of fresh flavor. They are served with a squeeze of lemon on pita with a Moroccan sauce.
Sauce it
In Argentina they call a sauce for meat Chimichuri. In Morocco it’s Charmoula. At it’s most basic, it’s herbs, oil, garlic, spices and preserved lemons. It’s a great addition to the meat and the pita.
Let’s Eat!
Once the chicken and veggies finished cooking, warm the pitas on the grill. To put it all together, spread the chermoula on the warm pita bread, then add the chicken and some grilled veggies and give it a squeeze with the warm grilled lemon!
It’s no ordinary chicken dinner. It will completely give you something fantastic when someone asks “what’s for dinner?”
This recipe was provided to Sauce Goddess by Steven Raichlen. It was great to see the addition of lemon and the chermoula sauce with our Moroccan Twist spice.
Notes
This could be an easy and quick weeknight chicken dinner, cooked on a gas grill.
Ingredients
- 3-4 chicken breasts
- 1 red bell pepper
- 1 green bell pepper (or yellow or orange)
- 1 red onion
- 1 zucchini
- 8 pitas
- 2 lemons
- 2-3 Tbsp Moroccan Twist seasoning
- olive oil
Instructions
Kebabs
- Cut chicken breasts into 1-1/2-inch pieces.
- Lightly coat them with olive oil to help the Moroccan Twist Spice Rub stick to the chicken and to keep it from sticking to the grill.
- Cut the onion, pepper, and zucchini into one and half-inch pieces.
- Season the veggies with olive oil and the Moroccan Twist Spice Rub.
- Cut 2 lemons in half.
- Skewer the chicken and veggies on separate skewers since the cooking time is longer for the chicken. If you use flat skewers, it keeps the food from spinning while you cook.
Grilling
- Once the grill is hot, place the skewers on the grill. The chicken kebabs took 6 to 7 minutes total cooking time. The veggies took 4 to 5 minutes to cook.
- Place the lemons on the grill, sliced side down.
Chermoula (similar to an Argentinian chimichurri)
- Combine the Moroccan Twist seasoning, olive oil, parsley, garlic cloves, and preserved lemon in a food processor (or blender). If you can't find preserved lemon, you can substitute a grilled lemon.
- Blend until smooth.
Serving
- Once the chicken and veggies finished cooking, warm the pitas on the grill. To put it all together, spread the chermoula on the warm pita bread, then add the chicken and some grilled veggies. Five them a squeeze of lemon and you've got a delicious dinner!
