Name: Moroccan-Spiced Chicken Skewers
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Extra-virgin olive oil - ¼ cup; Chopped fresh mint leaves - ¼ cup; Chopped fresh cilantro - ¼ cup; Fresh lemon juice - 2 tablespoons; Honey - 2 teaspoons; Kosher salt - 1 ½ teaspoons; Garlic, minced - 2 cloves; Paprika - 1 teaspoon; Ground cumin - 1 teaspoon; Ground coriander - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground cayenne pepper - ¼ teaspoon; Skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes - 4 (6 ounce); Whole-milk Greek yogurt - 2 cups; Fresh lemon juice - ½ cup; Finely chopped mint leaves - ¼ cup; Garlic, minced - 2 cloves; Finely grated fresh lemon zest - 1 teaspoon; Kosher salt - 1 teaspoon; Green bell peppers, cut into cubes - 2; Red onion, cut into 8 wedges - 1 small; Bamboo skewers, soaked in water for 30 minutes - 1 small

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan-Spiced Chicken Skewers

1. Extra-virgin olive oil - ¼ cup

2. Chopped fresh mint leaves - ¼ cup

3. Chopped fresh cilantro - ¼ cup

4. Fresh lemon juice - 2 tablespoons

5. Honey - 2 teaspoons

6. Kosher salt - 1 ½ teaspoons

7. Garlic, minced - 2 cloves

8. Paprika - 1 teaspoon

9. Ground cumin - 1 teaspoon

10. Ground coriander - ½ teaspoon

11. Ground cinnamon - ½ teaspoon

12. Ground cayenne pepper - ¼ teaspoon

13. Skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes - 4 (6 ounce)

14. Whole-milk Greek yogurt - 2 cups

15. Fresh lemon juice - ½ cup

16. Finely chopped mint leaves - ¼ cup

17. Garlic, minced - 2 cloves

18. Finely grated fresh lemon zest - 1 teaspoon

19. Kosher salt - 1 teaspoon

20. Green bell peppers, cut into cubes - 2

21. Red onion, cut into 8 wedges - 1 small

22. Bamboo skewers, soaked in water for 30 minutes - 1 small

How to cook deliciously - Moroccan-Spiced Chicken Skewers

1. Stage

Whisk olive oil, 1/4 cup 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.

2. Stage

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.

3. Stage

Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.

4. Stage

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.

5. Stage

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.