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Moroccan-Spiced Chicken Skewers
Moroccan-Spiced Chicken Skewers
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Prep Time:
45 minutes
Cook Time:
8 minutes
Total Time:
355 minutes
Grilled Moroccan-spiced chicken skewers with bell peppers, red onion, and a side of yogurt sauce.
Ingredients:
  • 0.25 cup chopped fresh mint leaves
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 0.25 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
  • 0.5 cup fresh lemon juice
  • 0.25 cup finely chopped mint leaves
  • 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
Instructions:
  • Combine olive oil, fresh mint, cilantro, lemon juice, honey, salt, garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Set aside 1/4 cup of the marinade in a separate bowl.
  • Place chicken in a spacious sealed plastic bag. Add marinade, remove air, and seal bag securely. Massage bag gently to coat chicken evenly. Place the bag in a bowl and refrigerate for 5 hours.
  • Combine yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt in a bowl. Whisk until smooth, then chill in the refrigerator.
  • Combine the green bell peppers and red onion with the reserved 1/4 cup marinade. Take the chicken out of the bag and dispose of the remaining marinade. Skewer the chicken, peppers, and onion alternately.
  • Preheat a medium-high heat outdoor grill and lightly oil the grate. Place skewers on the grill, cook with the lid closed, turning occasionally, until chicken is cooked through, about 8 to 10 minutes. Let it rest for 2 to 3 minutes before serving with cold sauce.

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