These spicy Moroccan chicken skewers are the perfect option for grilling on warm summer days!
Ingredients
1 1/2 tbsp
Garlic
(minced)
1 tbsp
Cumin
1 1/2 tbsp
Chili paste, Gourmet Garden
2 tbsp
Extra virgin olive oil
1/2 tsp
Coriander, ground
1 pinch
Kosher salt
(divided)
4 thigh(s)
Chicken thighs, boneless, skinless
(cut into pieces)
3 spray (about 1/3 second)
Olive oil cooking spray
(for BBQ)
1/2 medium pepper(s)
Yellow bell pepper
(cut into bite-sized pieces)
12 tomato
Cherry Tomatoes
(halved)
1/4 cup
Greek yogurt, plain, 2% M.F.
Instructions
For the marinade, combine the garlic, cumin, chili paste, olive oil, coriander, and salt in a medium-sized mixing bowl. Then pour the entire mixture into a large Ziploc bag.
Add the chicken pieces to the bag with the marinade and place it in the fridge for at least two hours.
While your chicken is marinating, soak your wooden skewers in water for at least 30 minutes. This is going to prevent them from burning.
When chicken is ready, preheat your grill to medium-high and spray it with oil to prevent sticking.
Remove chicken from the marinade (throwing the marinade out – do not reuse it), and skewer the chicken pieces on each stick adding cut bell pepper pieces and cherry tomatoes.
Grill each side (4 sides) for about 4 minutes until they are well done. Serve with yogurt or tzatziki.
Notes:
Skewers pair nicely with rice, potatoes, salad, and naan bread.
