RECIPE OF THE WEEK: Buttermilk Chicken Kebabs

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

Buttermilk Chicken Kebabs from Casablanca: My Moroccan Food (Firefly Books) by Nargisse Benkabbou does not disappoint. Even though buttermilk is not a traditional Moroccan ingredient, the author uses it to tenderize the chicken and make these kebabs even more mouthwatering with an added hint of tang. These smoky skewers can be enjoyed independently, cooked and added to salads, or served on flatbreads. This recipe is a great starter and serves four.

INGREDIENTS

Makes 4 to be served as a starter

1/2 cup buttermilk

1/2 cup fresh cilantro, finely chopped

3 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, or more to taste

1/2 teaspoon ground black pepper

1 lb., 2 oz. boneless, skinless chicken thighs/breasts (bite-sized chunks)

DIRECTIONS: Combine all ingredients, except the chicken, in a large bowl and stir to combine. Add the chicken and turn to coat it with the marinade. Cover with plastic wrap and leave to marinate in the fridge for 2 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 now and then, until golden on all sides and cooked through. Serve immediately.