Pollo Moruno with Grilled Vegetables Spanish Chicken Skewers
Transport your taste buds to Spain with this vibrant recipe for *Pollo Moruno with Grilled Vegetables*—Spanish chicken skewers bursting with bold, smoky spices and paired with a medley of perfectly charred veggies. Juicy, tender bites of marinated chicken thighs are infused with a fragrant blend of cumin, sweet and smoked paprika, coriander, and a hint of cinnamon, creating an irresistible flavor profile steeped in Moorish culinary traditions. Skewered alongside zucchini, eggplant, bell peppers, and cherry tomatoes, this dish transforms simple ingredients into a grilled masterpiece. Ready in just 40 minutes and easily cooked on a grill or grill pan, these chicken skewers are a crowd-pleasing option for a Mediterranean-inspired dinner or backyard barbecue. Serve hot with a squeeze of fresh lemon and a sprinkle of parsley for a zesty, aromatic finish that brings the dish to life.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 red bell pepper, cut into chunks
- 2 zucchini, sliced into thick rounds
- 1 eggplant, sliced into thick rounds
- 12 pieces cherry tomatoes
- 8 bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
Cut the chicken thighs into bite-sized chunks and place them in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, sweet paprika, ground coriander, ground cinnamon, smoked paprika, salt, and black pepper to create the marinade.
Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight, to let the flavors infuse.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto soaked bamboo skewers, leaving a little space between each piece for even cooking.
Toss the red bell pepper chunks, zucchini slices, eggplant slices, and cherry tomatoes with a light drizzle of olive oil, salt, and pepper to season.
Grill the chicken skewers for 3-4 minutes per side, or until the chicken is fully cooked and has nice grill marks.
Place the vegetables on the grill and cook them for about 2-3 minutes per side, or until they are tender and slightly charred.
Remove the skewers and grilled vegetables from the grill. Transfer to a serving platter.
Serve the Pollo Moruno skewers hot alongside the grilled vegetables. Optionally, garnish with lemon wedges or chopped fresh parsley for extra flavor.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.3 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
