Name: Lemony Moroccan Chicken Kebabs
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 2 Lemons, juice them and microplane the rind if using organic lemons.; 6 Cloves of garlic, peeled and put through the garlic press; 2 ½ inch piece of fresh ginger, washed and grated in microplane; 1 tsp dried marjoram; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; ⅛ tsp ground cinnamon; pinch of saffron threads; 2 ½ tsp Kosher salt; 2 tsp freshly ground black pepper; 3 tbsp olive oil; 2 ½ lbs boneless, skinless chicken breast, trimmed of excess fat and cut into 2-inch chunks; 1 sweet onion (like Vidalia), cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch squares; 1 yellow bell pepper, cut into 1-inch squares; 1 one or two zucchinis cut into rounds; 1 large sweet yellow onion, cut into 3/4" rings and then approx. 1" chunks; 1 seedless cucumber, cut into 1/2-inch dice; ½ cup chopped fresh cilantro; 2 cups plain whole-milk yogurt; 2 tsp Kosher salt; 2 tbsp of reserved marinade from above mixture; Trader Joes Harvest grain blend

AuthorAndrea

We love this so much, its so flavorful and lemony and yummy. Many times we double this recipe so we can have leftovers. Threading the kabobs will make you loose your mind, so just repeat "It will be worth it, it will be worth it...." It's worth it!!

Yields1 Serving

Marinade - MAKE TWO BATCHES - One for chicken and one for veggies, in separate bowls

2 Lemons, juice them and microplane the rind if using organic lemons.

6 Cloves of garlic, peeled and put through the garlic press

2 ½ inch piece of fresh ginger, washed and grated in microplaneI use organic and don't peel before grating.

1 tsp dried marjoram

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

⅛ tsp ground cinnamon

pinch of saffron threads

2 ½ tsp Kosher saltbut I use Himalayan

2 tsp freshly ground black pepper

3 tbsp olive oil

For the Kebabs

2 ½ lbs boneless, skinless chicken breast, trimmed of excess fat and cut into 2-inch chunks

1 sweet onion (like Vidalia), cut into 1-inch pieces

1 red bell pepper, cut into 1-inch squares

1 yellow bell pepper, cut into 1-inch squares

1 one or two zucchinis cut into rounds

1 large sweet yellow onion, cut into 3/4" rings and then approx. 1" chunkstry to keep the layers together so they won't fall apart before you can skewer them on kebab sticks

Lemon Cucumber Yogurt Sauce (similar to Tzatziki Sauce) - we double this cause its awesome.

1 seedless cucumber, cut into 1/2-inch dice

½ cup chopped fresh cilantro

2 cups plain whole-milk yogurt

2 tsp Kosher salt

2 tbsp of reserved marinade from above mixtureIf you forget to reserve this, it is fine without, I just add some lemon juice

Serve with a grain..

Trader Joes Harvest grain blendI don't use this grain for anything else, but I love the round weird couscous and tiny firm lentils. The texture is great with the kabobs and sauce. I can't use anything else.

Make the Marinade

It really helps to get out all the ingredients on the counter before beginning the marinade. Mix all the ingredients together, making two batches. Recipe listed is one batch. You will use one batch for the chicken and one for the veggies. Set aside.

Set 2 Tbs. aside to use for the yogurt sauce.

Marinate the Chicken

Put the chicken into a 1-gallon zip-top bag; pour in marinade. Massage the bag very well to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Marinate the Vegetables

Put the peppers, onions and zucchinis into a 1-gallon zip-top bag; pour in marinade over the vegetables. Massage the bag to coat all the vegetable pieces and marinate for 1 to 2 hours in the refrigerator - or any amount of time because it is not as important with the veggies.

Grill the Kebabs

Build a medium-hot charcoal fire or heat a gas grill to medium high.

Dump the chicken into a bowl, but don’t scrape off any excess marinade. Thread the chicken onto wooden skewers, you can also put onions on these skewers if you want. I do not put the peppers and zucchini on the chicken skewers because you don't have to cook the peppers and zucchini as long and I want them undercooked rather than overcooked. I actually put like items on the same skewers. When I serve the dish, I take everything off the skewers and mix it in the serving dish together.

When ready to grill, oil the grill grate. You can pour oil on a paper towel, and hold it with tongs and wipe the grate - this is important because you don't want the tiny pieces of food to stick or it will come off of the kebab stick.

Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Check several pieces of chicken to be sure.

CategoryHealthy, Main CourseCuisineMediterranean

Ingredients