Grilled Moroccan Chicken Kebab

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground chicken with the onion, garlic, cilantro, cumin, paprika, chili, turmeric, salt and black pepper until evenly combined.
2. 2
   Knead the mixture well, until smooth and sticky.

   💡Kneading binds the meat, and chilling firms it a little: that way the kebab stays on the skewer and doesn't fall apart over the fire.
3. 3
   Chill the mixture 30 minutes.

   Refrigerator
4. 4
   With wet hands, shape the mixture into long logs around skewers.

   Skewers

To assemble

1. 5
   Heat a grill until hot.

   Charcoal grillorGas grill
2. 6
   Brush the kebabs with the olive oil.

   Pastry brush

   💡Brush the oil on the meat itself: it stays on the meat and doesn't burn on the hot surface.
3. 7
   Grill the kebabs 4–5 minutes per side, until they are browned outside and done to your liking.

   Tongs

   💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.
4. 8
   Serve with pita, tahini and a green salad.