July 01, 2016
Poultry, Chicken, Middle Eastern,
Moroccan, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Summer, Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, Non-Dairy, Ground Chicken, Spicy, Kosher Meat more
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Combine all ingredients and mix well. place in refrigerator for 4 hours or up to 2 days.
Thirty minutes before grilling, soak bamboo skewers for 30 minutes in water.
On a plate, evenly divide the chicken into 8 equal parts. Shape each part around one skewer to form a log about 6 -7 inches long and 1 – 1 1/2 inches thick. Repeat with remaining skewers and mixture.
Preheat grill to medium hot. Grill skewers turning, until a thermometer inserted into the meat reads 175F (about 12 minutes).
Remove from grill and serve with pitas, diced tomato, diced onion and chopped cilantro.
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