Lemony Moroccan-style Chicken Kebabs Recipe

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Lemony Moroccan-style Chicken Kebabs
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Ingredients
25
Count
Nutrition
1030
Calories
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Ingredients:

Directions:

  1. Make the marinade:
  2. Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purée to make a coarse, soft paste. Set 2 Tbs.aside to use for the yogurt sauce.
  3. Marinate the chicken:
  4. Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
  5. Grill the kebabs:
  6. Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like.
  7. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Check several pieces of chicken to be sure.
  8. Make the sauce:
  9. Combine the reserved 2 Tbs. marinade with the cucumber, cilantro, yogurt, and 2 tsp. salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).
  10. Tip:
  11. Flat or double-pronged skewers keep food from spinning when you turn them.
  12. To serve:
  13. Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1029.95 Kcal (4312 kJ)
Calories from fat 812.22 Kcal
% Daily Value*
Total Fat 90.25g 139%
Cholesterol 198.98mg 66%
Sodium 1096.27mg 46%
Potassium 731.24mg 16%
Total Carbs 32.34g 11%
Sugars 17.6g 70%
Dietary Fiber 3.25g 13%
Protein 23.57g 47%
Vitamin C 57.2mg 95%
Vitamin A 1mg 33%
Iron 17.7mg 98%
Calcium 122.9mg 12%
Amount Per 100 g
Calories 232.75 Kcal (974 kJ)
Calories from fat 183.55 Kcal
% Daily Value*
Total Fat 20.39g 139%
Cholesterol 44.97mg 66%
Sodium 247.74mg 46%
Potassium 165.25mg 16%
Total Carbs 7.31g 11%
Sugars 3.98g 70%
Dietary Fiber 0.74g 13%
Protein 5.33g 47%
Vitamin C 12.9mg 95%
Vitamin A 0.2mg 33%
Iron 4mg 98%
Calcium 27.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.5
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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