MOROCCAN CHICKEN KEBABS WITH QUICK PRESERVED LEMON
A blend of Moroccan herbs and spices dress up your chicken for your next summer cook-out. Also a shortcut to an age-old preservation technique of preserving lemons. Prep time does not include marinating time, or the 24 hours until can use preserved lemon.
Provided by Lynn Clay
Categories Chicken
Time 35m
Number Of Ingredients 22
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
Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.
Provided by VikingCook
Categories World Cuisine Recipes African North African Moroccan
Time 5h55m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g
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