Ingredients: |
Ingredients: FOR THE MARINADE:
2 lemons
6 cloves garlic, peeled
2 1/8-inch-thick slices 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
Pinch saffron threads
1 tsp. light brown sugar
2 1/2 tsp. kosher salt
2 tsp. black pepper
3 T. olive oil
FOR THE KEBABS:
2 1/2 lbs. boneless, skinnless chicken thighs, cut into 2-inch chunks
1 sweet Vidalia onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch squares
1 yellow pepper, cut into 1-inch squares
2 T. chopped parsley or cilantro for garnish
FOR THE YOGURT-LEMON SAUCE
1 seedless cucumber, cut into 1/2 inch dice
1/2 cup chopped fresh cilantro
2 cups plain whole-milk yogurt
2 tsp. kosher salt
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Directions: |
Directions:MAKE 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 minutes. (If not soft, continue to microwave in 30-second intervals). Strain the juice into a blender or cuisinart 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 and the remaining marinade ingredients in the blender or cuisinart with the lemon juice and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.
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.
GRILL THE KEBABS: Heat grill to medium high. Dump the chicken into a bowl, but don't scrape off any excess marinade from the bag. Put the onion and peppers in the marinade bag and massage them to coat with the marinade. Thread the chicken onto skewers, alternating with the onions and peppers. Grill the kebabs over direct heat, turning every 2 to 3 minutes until the chicken is firm and shows no redness when cut into, about 10 to 15 minutes.
MAKE THE SAUCE: Combine the reserved 2 tablespoons marnade with the cucumber, cilantro, yogurt, and salt. Mix well. Make the sauce no more than 1 hour before serving or it will be too watery. |
This recipe for Lemony Moroccan-Style Chicken Kebabs is from