Moroccan-Spiced Chicken Skewers Recipe

Name: Moroccan-Spiced Chicken Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Sauce:; 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

Servings: persons

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
Sauce:
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

1
Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
2
Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
3
Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
4
Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
5
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

472

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 23 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan-Spiced Chicken Skewers 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-Spiced Chicken Skewers

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