Ingredients
- 1 pound boneless skinless chicken breast (pieces, cut into 1 - 1.5 inch pieces)
- FOR MOROCCAN CHICKEN MARINADE
- 2 tablespoons olive oil (extra virgin)
- 1 1/2 teaspoons smoked paprika
- 1/4 cup Greek yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Freshly ground black pepper, to taste
- 6 tablespoons cilantro, chopped
- 6 cloves garlic, minced
- Ginger root (1-inch fresh ginger, grated/minced)
- Sea salt, to taste
- 1 tablespoon lemon Juice
- 1 1/2 tablespoons lemon zest
- 1/2 to 1 teaspoon red chili flakes
- ADDITIONAL
- 1/2 to 1 onion, cubed
- 1 bell pepper, cubed
How to Make
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Step 1: In a mixing bowl add the ingredients for Moroccan chicken marinade, mix well and set aside.
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Step 2: Clean and dry the chicken pieces.
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Step 3: Cut the onion and bell peppers into squares and keep aside.
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Step 4: Add the marinade to the vegetable pieces and chicken pieces, mix well to coat everything and refrigerate for 30 minutes.
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Step 5: Heat a grilling pan or outdoor grill adding some oil to grilling-pan, if using or greasing grill grates.
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Step 6: Thread the chicken pieces and veggies alternating on the skewers.
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Step 7: Place the skewers on the hot grill and turn, rotating on sides until the chicken is cooked through.
Tips & Variations
- Bamboo skewers, soaked in water for 30 mins.
We hope you enjoy this recipe!
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