Easy Moroccan Chicken Kebabs
Easy Moroccan Chicken Kebabs come together so quickly with the help of the delicious Moroccan spice mixture – ras el hanout. Combined with fresh lemon juice and zest, olive oil, and garlic, the marinade could not be simpler, or more flavorful. After grilling to perfection, dip the tender, succulent chicken in a fresh mint and lemon zest Greek yogurt sauce. Delicious!
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Ingredients
Marinade
- ¼ cup fresh lemon juice - reserve zest for yogurt sauce
- ¼ cup olive oil
- 1 teaspoon garlic - minced
- 1 tablespoon ras el hanout - (see notes)
- ½ teaspoon sea salt
- several grinds pepper
Chicken Kebabs
- 2 boneless skinless chicken breasts - about 20 ounces, cut in chunks about 1 1/2 x 1 1/2 inches
- 1 sweet onion - cut in squares (use outer layers)
- 2 sweet bell peppers - cut in squares or wedges
Instructions
- Combine marinade ingredients in 1 gallon zip bag. Add chicken chunks. Knead to coat all the pieces.
- Refrigerate 1-12 hours.
- If using bamboo skewers, you'll want to pre-soak them at least 30 minutes.
- Alternate chicken chunks with red pepper and sweet onion.
- Grill 8-10 minutes (depending on size) on each side to an internal temperature of 160-165 degrees for breast meat, and 165-170 for thigh meat. Cover with foil, and rest until ready to serve.
- Whisk the ingredients for the yogurt sauce together if making.
- Serve the skewers with the yogurt sauce, and enjoy!
Notes
See Ingredients Notes in post for links for commercially prepared ras el hanout, a simple recipe, and a more authentic recipe for making your own.
Nutrition
Calories: 260kcal | Carbohydrates: 12g | Protein: 36g | Fat: 5g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com