Keep the barbecue fired up

Backyard barbecues remain popular even when the summer begins to wind down. Though traditional favorites like hamburgers and hot dogs always have a place at the table, grilling aficionados may be on the lookout for new recipes to test their skills.

These buttermilk chicken kebabs from “Casablanca: My Moroccan Food,” by Nargisse Benkabbou, do not disappoint. Even though buttermilk is not a traditional Moroccan ingredient, the author uses it to tenderize the chicken and make the kebabs even more mouthwatering with an added hint of tang. These smoky skewers can be added to salads, served on flatbread or enjoyed on their own.

 

    Buttermilk chicken kebabs

Serves four as a starter

• 1⁄2 cup buttermilk
• 1⁄2 cup fresh cilantro, finely chopped
• Three garlic cloves, peeled  and chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon clear honey
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1⁄2 teaspoon salt, more to taste
• 1⁄2 teaspoon ground black pepper
• 1 pound, 2 ounces boneless, skinless
• chicken thighs or breasts, cut into
• bite-sized chunks

Place all the ingredients, except the chicken, in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover with the plastic wrap and leave to marinate in the fridge for two to 12 hours.

When ready to serve, thread the pieces of chicken onto skewers. Preheat a barbecue or heat a griddle or skillet over high heat. Place the skewers on your barbecue or skillet and cook for 5 minutes on each side, turning every now and then, until golden on all sides and cooked through. Serve immediately.