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Grilled Moroccan Chicken Skewers

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PREP TIME
45 min
COOKING TIME
8 min
TOTAL TIME
355 min
SERVINGS
4 servings
Dinner Moroccan
Grilled Moroccan Chicken Skewers
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 1/2 teaspoons kosher salt
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 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
  • 1/2 cup fresh lemon juice
  • 1/4 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
Instructions
1
Combine olive oil, a generous amount of fresh mint leaves, cilantro, 2 tablespoons of freshly squeezed lemon juice, honey, a moderate amount of salt, 2 cloves of minced garlic, paprika, cumin, coriander, cinnamon, and a pinch of heat in a large bowl. Set aside 1/4 cup of the marinade mixture for later use.
2
Place boneless, skinless chicken breasts in a large resealable plastic bag. Pour the marinade mixture over the chicken, making sure it's fully coated. Press out as much air as possible from the bag and seal it tightly. Rotate the bag to ensure even distribution of the marinade. Place the bag in a bowl and refrigerate for at least 5 hours.
3
In a separate bowl, whisk together plain yogurt, 1/2 cup of freshly squeezed lemon juice, 1/4 cup of chopped fresh mint leaves, 2 cloves of minced garlic, a hint of lemon zest, and a pinch of salt to create the sauce. Cover the bowl with plastic wrap and refrigerate until ready to serve.
4
Toss sliced green bell peppers and red onions in the reserved 1/4 cup of marinade mixture. Remove the chicken from the bag and discard all excess marinade. Thread the chicken, peppers, and onions alternately onto skewers.
5
Preheat an outdoor grill to medium-high heat and lightly brush the grate with oil. Arrange the skewers on the grill, closing the lid to cook, turning occasionally or twice until the chicken reaches a firm texture, 8 to 10 minutes. Remove from the grill and let stand for 2 to 3 minutes before serving with cold sauce