Rockin’ Moroccan Chicken Kabobs
This is Nancy Radke’s recipe that was entered in the Kenmore Greatest Generations of Grilling Cook Off at the Ohio State Fair.
preparation
preparation time
0 mins
cook time
11
servings
4
calories
540
ingredients
0.5 teaspoons red chili flakes
1 teaspoons coriander seeds
1 teaspoons minced garlic
0.5 teaspoons cinnamon
0.5 teaspoons cardamom
1 teaspoons sweet paprika
0.5 teaspoons ground ginger
0.5 teaspoons cumin
1.5 teaspoons salt
1 tablespoons honey
5 tablespoons olive oil
1 pounds cubed boneless skinless chicken thigh meat
1 large red onion cut into pedals
3 pitted apricots and/or nectarines sliced into wedges
6 ounces plain greek yogurt
2 teaspoons lemon juice
1 teaspoons minced garlic
1 teaspoons honey
1 teaspoons olive oil
1 tablespoons fresh minced dill
directions
Step 1
Combine first 12 ingredients to make marinade in a large zip-lock bag but save 1/4 teaspoon of salt. Add chicken meat to bag, seal, and toss to coat pieces evenly. Refrigerate 3-hours or overnight.
Step 2
Soak eight 10-inch bamboo skewers for at least 30-minutes in water. Repeat this process 2-3 times on each skewer. Over on lightly oil grill that's been preheated to 375 degrees, grill 10-12 minutes, turning over skewers once. Be sure to get good grill marks and cook chicken thoroughly to 165 degrees. Let skewers rest about 4 minutes before serving.
Step 3
Meanwhile, make yogurt sauce by combining all ingredients in a small bowl. Stir well; then place in a small zip-lock bag. Drizzle over finished kabobs just before. Serve 2 kabobs per person
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