Lemony Moroccan Style Chicken Kebabs Recipe Finecooking

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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

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