Lemon Moroccan Chicken Kebabs
 

Lemon Moroccan Chicken Kebabs

WE DELIVER THE PRODUCE YOU NEED:
Get An Organic Farm Box ยป
dotted line
close

The marinade for this Moroccan-inspired recipe uses a quick technique to mimic the flavors of preserved lemons. It's also delicious with fish!

SERVING SIZE

serves 10

INGREDIENTS

Marinade:

2 lemons

6 cloves

2 1/8-inch-thick slices peeled fresh ginger

1 teaspoon dried marjoram

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

Pinch saffron threads

1 teaspoon light brown sugar

2 1/2 teaspoon kosher salt

2 teaspoon fresh ground black pepper

3 tablespoons olive oil

Kebabs:

2 1/2 pound boneless, skinless chicken breasts or thighs (for a vegetarian version try eggplant cube

3 Season:Spring onions or one large sweet onion, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch squares

1 yellow bell pepper, cut into 1-inch squares

2 tablepoon flat leafed Italian parsley, chopped for garnish

8-10 bamboo skewers, soaked to avoid burning

Dipping Sauce:

2 tablespoons reserved marinade

2 cups plain whole-milk yogurt

1/4 cup chopped cilantro

1/2 cucumber, peeled, seeded and finely diced

 

INSTRUCTIONS

To make the marinade, cut four deep slashes into the lemons, equally spaced. Place them in a microwavable container with garlic cloves. Cover and microwave for 4 minutes on high. This will mimic the flavor of preserved lemons and soften them. Strain the juice into a small container and let the lemon and garlic cool. When the lemons have cooled, scrape the pulp off with a spoon, discard and place the soft peels into a blender or food processor with the garlic, lemon juice and the rest of the ingredients. Puree to make a coarse, soft paste. (Don't forget to set 2 tablespoons aside for the dipping sauce.) Chop chicken into 2-inch portions. Place into a large, one gallon zip-top bag. Add in the marinade and massage to coat all the chicken. Set in the fridge to absorb the flavors for 1-2 hours. Remove chicken to a large bowl, leaving some marinade in bag. Place onions and peppers in bag, toss to coat. Thread chicken onto skewers, interspersing onion and peppers between chicken pieces. Grill directly over hot coals or on the hot side of a gas grill, turning every 2 to 3 minutes, until lightly charred and chicken is firm, then remove to cool side of grill. Repeat with all skewers. Mix remaining marinade with 2 cups plain whole-milk yogurt, 1/4 cup chopped cilantro and 1/2 cucumber, peeled, seeded and finely diced. Serve with long grain white rice and dipping sauce.

  PRINT VERSION

vegetable plate

Fresh Ingredients Delivered!

We help make cooking fresh, healthy meals easy and convenient. Get creative in the kitchen with organic produce and artisan ingredients conveniently delivered to you. From the fields to your table, there is a simple way to live deliciously.

GET DELIVERIES