Moroccan Whole Spice-crusted Chicken Kebabs

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  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons honey
  • 1 teaspoon sea salt
  • 1 pound boneless, skinless chicken breasts or thighs, cut into chunks
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed
  • 2 clove buds
  • 2 allspice berries
  • Bamboo skewers, soaked in water


Combine oil, oregano, onions, garlic, honey, salt and chicken; let marinate for 2 hours. Remove chicken from the marinade and dry with a clean towel.

Place cumin, coriander, mustard seeds, fennel seeds, cloves and allspice in a mortar, spice grinder or pepper mill; crack or coarsely grind.

Roll chicken in spice mixture and string onto skewers. For appetizer portions, place 2 pieces per skewer. For a main course, string 6 to 8 pieces per skewer.

Grill skewers over hot coals or a gas grill pre-heated to high, for about 10 minutes, occasionally turning, or until the internal temperature is 165° F. (You also may roast the skewers in a 400° F oven for 10 to 12 minutes.)

Special notes:

Serve with polenta or couscous and Honeyed Orange and Fennel Salad.

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