Moroccan Lemon Chicken Kebabs
Ingredients
- 2 garlic cloves minced or grated
- 1 (1-inch) knob fresh ginger peeled and grated
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- ½ to 1 teaspoon cayenne optional
- ½ teaspoon chipotle chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 1½ pounds boneless, skinless chicken breasts or tenders cut into 1-inch pieces
Instructions
- In a large zip-top bag, combine the garlic, ginger, cilantro, paprika, cumin, cayenne (if using), chili powder, salt, pepper, olive oil, lemon zest, and lemon juice. Add the chicken and toss to combine. Seal and marinate in the refrigerator for at least 1 hour or up to 12 hours.
- Heat a grill to medium-high or a grill pan over medium-high. Thread the chicken pieces onto skewers, discarding the marinade. Grill the kebabs until lightly charred and cooked through, turning occasionally, 10 to 12 minutes total. Transfer to a plate.
Notes
If you are short on time, you can ditch the skewers and simply grill or roast the chicken breast whole in a preheated 375oF oven for 30 to 45 minutes, or until cooked through.
Credit: Half Baked Harvest by Tieghan Gerard