Lemony Moroccan Chicken Kebabs | A Bit of Cream
We love this so much, its so flavorful and lemony and yummy. Many times we double this recipe so we can have leftovers. Threading the kabobs will make you loose your mind, so just repeat "It will be...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at abitofcream.com.
Ingredients
- 2 Lemons, juice them and microplane the rind if using organic lemons.
- 6 Cloves of garlic, peeled and put through the garlic press
- 2 ½ inch piece of fresh ginger, washed and grated in microplane
- 1 tsp dried marjoram
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ⅛ tsp ground cinnamon
- pinch of saffron threads
- 2 ½ tsp Kosher salt
- 2 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 ½ lbs boneless, skinless chicken breast, trimmed of excess fat and cut into 2-inch chunks
- 1 sweet onion (like Vidalia), cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch squares
- 1 yellow bell pepper, cut into 1-inch squares
- 1 one or two zucchinis cut into rounds
- 1 large sweet yellow onion, cut into 3/4" rings and then approx. 1" chunks
- 1 seedless cucumber, cut into 1/2-inch dice
- ½ cup chopped fresh cilantro
- 2 cups plain whole-milk yogurt
- 2 tsp Kosher salt
- 2 tbsp of reserved marinade from above mixture
- Trader Joes Harvest grain blend
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