Moroccan Chicken Kebabs Recipe

Name: Moroccan Chicken Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup nonfat plain yogurt; ¼ cup chopped fresh parsley, plus; extra parsley, for garnish; 2 tablespoons chopped fresh cilantro; 2 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 3 garlic cloves, minced; 1 ½ teaspoons paprika (use a smokey or regular variety); 1 teaspoon ground cumin; ¼ teaspoon ginger; ½ teaspoon salt; ¼ teaspoon fresh ground pepper; ⅛ teaspoon cayenne pepper; 1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes; 2 small red bell peppers (one of each is very attractive) or 2 small yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive); 1 red onion, cut into large 1 inch pieces; 1 medium zucchini, cut into 1/4-inch-thick rounds

Servings: persons

¼ cup nonfat plain yogurt
¼ cup chopped fresh parsley, plus
extra parsley, for garnish
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 ½ teaspoons paprika (use a smokey or regular variety)
1 teaspoon ground cumin
¼ teaspoon ginger
½ teaspoon salt
¼ teaspoon fresh ground pepper
⅛ teaspoon cayenne pepper
1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
2 small red bell peppers (one of each is very attractive) or 2 small yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive)
1 red onion, cut into large 1 inch pieces
1 medium zucchini, cut into 1/4-inch-thick rounds

1
Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl.
2
Add chicken and toss to coat well.
3
Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
4
Alternately, pour all of the ingredients together in a resealable platic bag and mix together.
5
Meanwhile, preheat grill or broiler.
6
Blanch bell peppers in boiling salted water for 3 minutes.
7
Remove with a slotted spoon and refresh with cold water.
8
Blanch zucchini for 1 minute.
9
Drain and refresh with cold water.
10
Alternate chicken cubes, peppers, red onion and zucchini on skewers.
11
Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side.
12
Garnish with a sprinkle of chopped parsley.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup nonfat plain yogurt, ¼ cup chopped fresh parsley, plus, extra parsley, for garnish, 2 tablespoons chopped fresh cilantro, and more.

Yes, Moroccan Chicken Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Kebabs

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