Moroccan Lemon-Herb Chicken Skewers

By Hollister1121

Ingredients

• Marinade & Chicken
• 1 1/2 cups EVOO
• 3 Tbsp chopped fresh thyme
• 3 Tbsp paprika
• 2 Tbsp chopped flat-leaf parsley
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp ground cumin
• 3 cloves garlic, chopped
• 3/4 tsp ground ginger
• 6 boneless, skinless chicken breasts (3 lbs), cut into 1 1/2 inch cubes
• Lemon-Herb Vinaigrette
• 1/4 cup thin lemon peel strips
• 1/4 cup lemon juice
• 1 Tbsp salt
• 1/4 cup plus 3 Tbsp EVOO
• 2 Tbsp finely chopped flat-leaf parsley
• 1 Tbsp fresh lime juice

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling.
2. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette.
3. Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.