Lemony Moroccan Style Chicken Kebabs Recipes

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RAS EL HANOUT CHICKEN KEBABS



Ras El Hanout Chicken Kebabs image

Ras El Hanout Chicken Kebabs come together so quickly with the help of the delicious Moroccan spice mixture - ras el hanout. Combined with fresh lemon juice and zest, olive oil, and garlic, the marinade could not be simpler, or more flavorful. After grilling to perfection, dip the tender, succulent chicken in a fresh mint and lemon zest Greek yogurt sauce. Delicious!

Provided by Tamara

Time 1h30m

Number Of Ingredients 13

1/4 cup fresh lemon juice, reserve zest for yogurt sauce
1/4 cup olive oil
1 teaspoon garlic, minced
1 tablespoons ras el hanout , (see notes)
1/2 teaspoon sea salt
several grinds pepper
2 boneless skinless chicken breasts, about 20 ounces, cut in chunks about 1 1/2 x 1 1/2 inches
1 sweet onion, cut in squares (use outer layers)
1 red bell pepper, cut in squares
8 ounces plain Greek yogurt
zest of 1 lemon
1 tablespoon fresh mint, minced
sea salt/pepper to taste

Steps:

  • Combine marinade ingredients in 1 gallon zip bag. Add chicken chunks. Smoosh around to coat all the pieces.
  • Refrigerate 1-24 hours.
  • If using bamboo skewers, you'll want to pre-soak them at least 30 minutes.
  • Alternate chicken chunks with red pepper and sweet onion.
  • Grill 12-15 minutes (depending on size) to an internal temperature of 160 degrees. Cover and rest until ready to serve.
  • Whisk the ingredients for the yogurt sauce together.
  • Serve the skewers with the yogurt sauce, and enjoy!

Nutrition Facts : Calories 260 calories, Carbohydrate 12 grams carbohydrates, Fat 5 grams fat, Protein 36 grams protein

MOROCCAN-SPICED CHICKEN SKEWERS



Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ 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
½ cup fresh lemon juice
¼ 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

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