Lemony Moroccan Style Chicken Kebabs Recipe Finecooking Recipes

MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS

Steps:

• In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
• Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
• Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
• Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

MOROCCAN CHICKEN KEBABS WITH QUICK PRESERVED LEMON

Steps:

• 1. In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and sea salt. Stir to combine.
• 2. Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
• 3. Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
• 4. Skewer chicken by "folding" pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
• 5. Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through. Serve skewers with couscous and yogurt sauce.
• 6. For "Preserved" Lemons: Slice lemons into ¼" thick rounds and toss together with remaining ingredients.
• 7. Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
• 8. Transfer jar to refrigerator and store for up to 2 weeks.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• 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.
• 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 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.