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Chicken Pinchos with Chermoula
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CHICKEN PINCHOS WITH CHERMOULA

This Chicken Pinchos with Chermoula is marinated to perfection. It is flavorful, loaded with fresh herbs and ingredients, and the ultimate chicken dinner recipe or appetizer starter!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner
Servings: 4
Author: Lexi

Ingredients

For the Chicken

  • 2 pounds chicken thigh meat
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1/5 tablespoon oregano
  • 1 cup greek yogurt

Chermoula Sauce

  • 1/2 cup cilantro chopped
  • 1/2 cup parsley chopped
  • 1/4 cup chopped shallot
  • 2 garlic cloves minced
  • 1 tablespoon paprika
  • 1/2 tablespoon cumin
  • tablespoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 1 lemon juiced
  • Salt to taste

Instructions

  • Place all marinade ingredient in mixing bowl and mix well.
  • Marinate chicken thigh meat with the marinade and store it over night.
  • The next day, season chicken with salt & pepper and grill until cooked.
  • Chermoula sauce: Place all ingredients in mixing bowl and mix well. Add salt and pepper to taste.
  • Serving: Spoon the Chermola over chicken, toss and serve!

Notes

  1. Recipe from Chef de Cuisine Smail Yaakoubi of Prado Restaurant at the Omni Scottsdale.

Nutrition

Serving: 4g | Calories: 707kcal | Carbohydrates: 11.6g | Protein: 59g | Fat: 49.9g | Saturated Fat: 12.7g | Sodium: 801mg | Fiber: 2g | Sugar: 8g