Lemony Moroccan Style Chicken Kebabs Recipe

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Ingredients:

Serving

2 lemons
6 garlic cloves, peeled
2 1/8 inches slice peeled fresh ginger
1 tsp dried marjoram
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/8 tsp ground cinnamon
1 pinch saffron thread (optional)
1 tsp light brown sugar
2 1/2 tsp kosher salt
2 tsp fresh ground black pepper
3 tbsp olive oil
2 1/2 lbs boneless skinless chicken thighs ( trimmed of excess fat
1 sweet onion, cut into 1-inch pieces (like vidalia )
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
2 tbsp chopped fresh flat-leaf parsley (to garnish )
1 seedless cucumber, cut into 1/2-inch dice
1/2 cup chopped fresh cilantro
2 cups plain yogurt
kosher salt

Directions:

For the Marinade:.
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 minute (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 puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
To Marinate the Chicken:.
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.
To Grill the Kebabs:.
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.
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 minute until the chicken is firm and shows no redness when cut into, about 10 to 15 minute Check several pieces of chicken to be sure.
To Make the Sauce:.
Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).
To Serve:.
Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side. Garnish with chopped parsley, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	973.78 Kcal (4077 kJ)
Calories from fat	834.27 Kcal
		% Daily Value*
Total Fat	92.7g	143%
Cholesterol	208.8mg	70%
Sodium	1022.95mg	43%
Potassium	524.82mg	11%
Total Carbs	13.09g	4%
Sugars	7.1g	28%
Dietary Fiber	1.91g	8%
Protein	22.31g	45%
Vitamin C	55.3mg	92%
Vitamin A	1mg	33%
Iron	17.7mg	98%
Calcium	141.3mg	14%

Amount Per 100 g
Calories	249.6 Kcal (1045 kJ)
Calories from fat	213.84 Kcal
		% Daily Value*
Total Fat	23.76g	143%
Cholesterol	53.52mg	70%
Sodium	262.2mg	43%
Potassium	134.52mg	11%
Total Carbs	3.35g	4%
Sugars	1.82g	28%
Dietary Fiber	0.49g	8%
Protein	5.72g	45%
Vitamin C	14.2mg	92%
Vitamin A	0.3mg	33%
Iron	4.5mg	98%
Calcium	36.2mg	14%

* 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

26.8

Points
27

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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