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.


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preparation

preparation Time
0 mins
cook Time
11 mins
servings
4
calories
540 per serving

ingredients

  • zest and juice from a lemon
  • 1/2 teaspoons red chili flakes
  • 1 teaspoons coriander seeds
  • 1 teaspoons minced garlic
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons cardamom
  • 1 teaspoons sweet paprika
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons cumin
  • 1-1/2 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
  • teaspoons dash pepper
  • 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

recipe by

Kenmore


mm
Kenmore

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