Scandal Boggs ┃ Fashion, Beauty & Home

If you’ve ever visited the Morocco Pavilion at Epcot and found yourself captivated by the tantalizing aroma of grilled kebabs, then you’re in for a treat. Recreate the magic of this culinary delight at home with our unofficial recipe inspired by the flavors of the International Festival of the Arts 2024. This delightful dish features Chermoula Chicken, Moroccan-spiced Lamb, and a zesty Carrot-Chickpea Salad, all brought together with a delectable Garlic Aioli.

This dish is based on the Grilled Kebabs from the Morocco Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Ingredients:

For Chermoula Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

For Moroccan-spiced Lamb:

• 1.5 lbs lamb, cut into bite-sized pieces
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper to taste

For Carrot-Chickpea Salad:

• 2 cups shredded carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

For Garlic Aioli:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

For Chermoula Chicken:

1. In a bowl, mix together cilantro, parsley, garlic, cumin, coriander, paprika, cayenne pepper, turmeric, lemon juice, and olive oil.
2. Add chicken pieces to the marinade, ensuring they are well coated.
3. Cover and refrigerate for at least 1 hour or overnight.

For Moroccan-spiced Lamb:

1. In a bowl, combine cumin, coriander, smoked paprika, cinnamon, ginger, garlic, olive oil, salt, and pepper.
2. Add lamb pieces to the marinade, making sure they are well coated.
3. Cover and refrigerate for at least 1 hour or overnight.

For Carrot-Chickpea Salad:

1. In a large bowl, combine shredded carrots, chickpeas, cilantro, parsley, olive oil, lemon juice, salt, and pepper.
2. Toss the ingredients together until well combined.

For Garlic Aioli:

1. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper.
2. Adjust the seasoning according to your taste.

Grilling:

1. Preheat the grill to medium-high heat.
2. Thread marinated chicken and lamb onto skewers.
3. Grill the kebabs for about 10-12 minutes, turning occasionally, until cooked to your liking.

Assembly:

1. Serve the grilled kebabs on a platter.
2. Place a generous portion of carrot-chickpea salad on the side.
3. Drizzle garlic aioli over the kebabs.

Serve:

Allow your guests to mix and match the Chermoula Chicken and Moroccan-spiced Lamb with the delightful carrot-chickpea salad and garlicky aioli. The combination of flavors and textures makes for a delicious and customizable meal!