Spicy Moroccan Chicken Skewers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it. Ingredients:
1 1/2 tablespoons minced fresh garlic |
1 1/2 tablespoons chile 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 skinless, boneless chicken thighs, cut into 36 pieces |
1/2 yellow bell pepper, cut into 12 pieces |
12 cherry tomatoes |
cooking spray |
1/4 cup plain 2% reduced-fat greek yogurt |
Directions:
1. Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator 2 hours, turning after 1 hour.
2. Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.
3. Preheat the grill to medium-high heat.
4. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon 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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