Spicy Moroccan Chicken Skewers

Cooking Light June 2012

Photo by Reen O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    tablespoons minced fresh garlic

  • 1 1/2

    tablespoons chile paste (such as sambal oelek)

  • 2

    tablespoons olive oil

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon ground coriander

  • 5/8

    teaspoon kosher salt, divided

  • 4

    skinless, boneless chicken thighs, cut into 36 pieces

  • 1/2

    yellow bell pepper, cut into 12 pieces

  • 12

    cherry tomatoes

  • Cooking spray

  • 1/4

    cup plain 2% reduced-fat Greek yogurt

Directions

1. Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator 2 hours, turning after 1 hour. 2. Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry. 3. Preheat the grill to medium-high heat. 4. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt.

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