MOROCCAN-SPICED CHICKEN SKEWERS

MOROCCAN-SPICED CHICKEN SKEWERS image

Number Of Ingredients 19

Previous Next

1/4 cup extra virgin olive oil
1/4 cup fresh cilantro,chopped
2 teaspoons honey
2 1/2 teaspoons (divided) kosher salt
4 cloves (divided) garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
1/2 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup fresh mint leaves,chopped
1/4 cup fresh mint leaves,finely chopped
1 teaspoon fresh lemon zest, finely grated
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges, and bamboo skewers, soaked in water for 30 minutes

Steps:

Whisk olive oil, 1/4 cup chopped mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
Whisk yogurt, 1/2 cup lemon juice, 1/4 cup finely chopped mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade.
Thread chicken, peppers, and onion alternately onto skewers.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes.
Serve with cold sauce.