Spicy Moroccan Chicken Skewers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious kebab served over couscous with a dollop of Greek yogurt on the side. Recipe is from Cooking Light. Prep time does not include marinating time. Ingredients:
1 1/2 tablespoons fresh garlic, minced |
1 1/2 tablespoons chili paste (such as sambal oelek) |
2 tablespoons olive oil |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
5/8 teaspoon kosher salt, divided |
4 chicken thighs, skinless, boneless (cut into 36 pieces) |
1/2 yellow bell pepper, cut into 12 pieces |
12 cherry tomatoes |
cooking spray |
1/4 cup greek yogurt |
Directions:
1. Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
2. Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
3. Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.
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