Name: Moroccan-Spiced Chicken Skewers recipe
Ingredients: ¼ cup extra-virgin olive oil;¼ cup chopped fresh mint leaves;¼ cup chopped fresh cilantro;2 tablespoons fresh lemon juice;2 teaspoons honey;1 ½ teaspoons kosher salt;2 cloves garlic, minced;1 teaspoon paprika;1 teaspoon ground cumin;½ teaspoon ground coriander;½ teaspoon ground cinnamon;¼ 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;½ cup fresh lemon juice;¼ cup finely chopped mint leaves;2 cloves garlic, minced;1 teaspoon finely grated fresh lemon zest;1 teaspoon kosher salt;2 green bell peppers, cut into cubes;1 small red onion, cut into 8 wedges;bamboo skewers, soaked in water for 30 minutes

All Recipes World Cuisine Recipes African North African Moroccan

Ingredients

¼ cup extra-virgin olive oil ¼ cup chopped fresh mint leaves ¼ cup chopped fresh cilantro 2 tablespoons fresh lemon juice 2 teaspoons honey 1 ½ teaspoons kosher salt 2 cloves garlic, minced 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground cinnamon ¼ 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 ½ cup fresh lemon juice ¼ cup finely chopped mint leaves 2 cloves garlic, minced 1 teaspoon finely grated fresh lemon zest 1 teaspoon kosher salt 2 green bell peppers, cut into cubes 1 small red onion, cut into 8 wedges bamboo skewers, soaked in water for 30 minutes

Nutrition Info

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 servingSize: - sodium: 1355.5 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

Alternatives to this recipe

See more alternatives