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This recipe for MOROCCAN CHICKEN SKEWERS WITH CRAZY GOOD GREEN SAUCE, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Savage



Zest of 1 lemon (1-2 teaspoons)
1/2 cup fresh lemon juice (from about 2-3 lemons)
1/4 cup olive oil
3 to 4 cloves garlic, finely minced (or 1 teaspoon garlic powder)
1 tablespoon fresh ginger or ginger paste (see note)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt (I use coarse, kosher salt)
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 1 /2 to 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes


1 cup fresh cilantro (lightly packed to measure)
1/2 cup fresh mint
1/4 cup chopped green onions or chives
3 tablespoons olive oil
Zest of 1 lemon (1-2 teaspoons)
2 tablespoons fresh lemon juice
1 teaspoon honey
Pinch of coarse, kosher salt
1/2 jalapeno, seeded and coarsely chopped (leave seeds in for more heat)

For the chicken, in a small bowl or liquid measuring cup whisk together the lemon zest, lemon juice, olive oil, garlic, ginger, cumin, turmeric, salt, coriander, and pepper.

Place the chicken pieces in a shallow dish (preferably with a lid), pour the marinade over and toss to coat. Cover and refrigerate for 2 to 3 hours (if marinading longer than that, the lemon juice might "cook" and toughen the meat).

For the sauce, in a blender or food processor add all the ingredients and puree until desired consistency. Season to taste with additional salt, if needed.

Preheat grill to medium-high. Brush grill grates with oil (I don't usually do this on my pellet grill, but I recommend doing so if chicken is prone to sticking on your grill).

Thread the marinated chicken pieces onto wooden or metal skewers.

Grill for 6-8 minutes, turning once or twice, until cooked through. Serve the chicken skewers with the sauce.

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