Moroccan Lemon Herb Chicken Skewers Recipe 465

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

Ingredients

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

MOROCCAN CHICKEN SKEWERS WITH HERB SAUCE

Moroccan Chicken Skewers with Herb Sauce image

Provided by Janet Johnston

Categories main-dish

Time 32m

Yield 5 skewers

Number Of Ingredients 16

Ingredients

1 tablespoon Hungarian paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 (8-inch) wooden skewers, soaked 1 hour
1/4 cup cilantro leaves
1/2 cup mint leaves
1/4 teaspoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon kosher salt
1 lime, juiced
1 1/2 teaspoons honey
1/2 cup olive oil

Steps:

Preheat the grill or grill pan to medium-high heat.
For the Chicken:
Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
For the Herb Sauce:
Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.

MOROCCAN LEMON-HERB CHICKEN SKEWERS RECIPE - (4.6/5)

Moroccan Lemon-Herb Chicken Skewers Recipe - (4.6/5) image

Provided by Hollister1121

Number Of Ingredients 17

Ingredients

Marinade & Chicken
1 1/2 cups EVOO
3 Tbsp chopped fresh thyme
3 Tbsp paprika
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped fresh cilantro
1 Tbsp ground cumin
3 cloves garlic, chopped
3/4 tsp ground ginger
6 boneless, skinless chicken breasts (3 lbs), cut into 1 1/2 inch cubes
Lemon-Herb Vinaigrette
1/4 cup thin lemon peel strips
1/4 cup lemon juice
1 Tbsp salt
1/4 cup plus 3 Tbsp EVOO
2 Tbsp finely chopped flat-leaf parsley
1 Tbsp fresh lime juice

Steps:

1. In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling. 2. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette. 3. Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.

MOROCCAN CHICKEN KEBABS / SKEWERS

Moroccan Chicken Kebabs / Skewers image

While I was visiting my husband's family in Morocco I had the pleasure of eating this wonderful chicken. When I make it for my family everyone ends up looking for more. They can't get enough.

Provided by FDADELKARIM

Categories Chicken Breast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 lb boneless skinless chicken breast
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 teaspoon cumin

Steps:

Cut the chicken breasts into 1 inch cubes & place in a bowl.
Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes.
Take the cubes & place them onto skewers. (I usually make 4 skewers per person.).
Grill the kebabs until the chicken is done, don't over cook. Enjoy!

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