Moroccan-Spiced Chicken Skewers

Chicken, green bell peppers, and red onion are threaded onto skewers and grilled in this Moroccan-spiced meal served with yogurt sauce.

• Preparation Time: 45 mins
• Cooking Time: 8 mins
• Total Time: 53 mins
• Calories: 496 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• bamboo skewers, soaked in water for 30 minutes
• 4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
• 2 cups whole-milk Greek yogurt
• 1 teaspoon finely grated fresh lemon zest
• 2 green bell peppers, cut into cubes
• 1 small red onion, cut into 8 wedges
• 0.5 teaspoon ground cinnamon
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon ground coriander
• 0.25 cup extra-virgin olive oil
• 0.25 teaspoon ground cayenne pepper
• 0.5 cup fresh lemon juice
• 1.5 teaspoons kosher salt
• 0.25 cup chopped fresh mint leaves
• 0.25 cup finely chopped mint leaves

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.