Moroccan-style Satay

Ingredients

While the original Indonesian satay is typically marinated in a soy-based sauce and served with peanut sauce, this Moroccan adaptation incorporates a blend of Moroccan spices and flavors. The marinade features a combination of cumin, coriander, paprika, and cinnamon, giving the satay a warm and aromatic taste. Instead of peanut sauce, this Moroccan satay is served with a tangy yogurt and mint dip, adding a refreshing element to the dish. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into strips 500g (1.1 lb) boneless chicken thighs, cut into strips
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 30g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, ginger, salt, black pepper, and lemon juice. Mix well to create a marinade.
2. 2.
   Add the chicken strips to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated chicken strips onto the soaked wooden skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Moroccan-style satay with a side of tangy yogurt and mint dip.

Treat your ingredients with care...

• Chicken thighs — For extra tenderness, you can marinate the chicken overnight. If using chicken breast, be cautious not to overcook it as it tends to dry out easily.

Tips & Tricks

• Soaking the wooden skewers in water prevents them from burning during grilling.
• Serve the satay with a side of couscous or Moroccan-style rice for a complete meal.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Experiment with different meats such as lamb or beef for a variation in flavors.
• If you don't have a grill, you can also cook the satay in a grill pan or under the broiler.

Serving advice

Serve the Moroccan-style satay as an appetizer or as part of a main course. Garnish with fresh mint leaves and lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, drizzle the yogurt and mint dip over the top, and sprinkle with a pinch of paprika for a vibrant and appetizing presentation.