![Moroccan-style Satay](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/satay--moroccan-cuisine--12141238-8143-48e0-9468-b3b88ed247c6.png)
Recipe
Moroccan-style Satay
Spiced Skewered Delight: Moroccan Satay
4.7 out of 5
In Moroccan cuisine, flavors are rich and aromatic, with a perfect balance of spices. This Moroccan-style Satay recipe takes inspiration from the traditional Indonesian dish and infuses it with the vibrant flavors of Morocco. The tender marinated meat, grilled to perfection, is complemented by a fragrant blend of Moroccan spices, creating a unique and delicious twist on the classic satay.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free (if yogurt dip is omitted), Low-carb, High-protein, Paleo-friendly
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
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.
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500g (1.1 lb) boneless chicken thighs, cut into strips 500g (1.1 lb) boneless chicken thighs, cut into strips
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2 tablespoons olive oil 2 tablespoons olive oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
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1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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Juice of 1 lemon Juice of 1 lemon
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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
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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.
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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.
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3.Preheat the grill or barbecue to medium-high heat.
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4.Thread the marinated chicken strips onto the soaked wooden skewers.
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5.Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
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6.Remove the skewers from the grill and let them rest for a few minutes.
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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.
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