Moroccan Chicken Kebabs

Name: Moroccan Chicken Kebabs
Yield: 2
Ingredients: 1/4 cup olive oil; 2 TBSP preserved lemon paste; 1 TBSP fresh ginger -minced; 1 TBSP fresh garlic - minced; 1 tsp Wild Mountain Cumin; 1 tsp New Harvest Turmeric; 1/2 tsp Zanzibar Black Pepper; 1/2 tsp Silk Chili; 1/2 tsp Nile Coriander; 2 lbs boneless, skinless chicken breast; 1 cup fresh cilantro; 1/2 cup fresh mint; 1 small sweet onion; 1/4 cup olive oi; 2 TBSP lime juice; 1 TBSP preserved lemon paste; 1 TBSP honey; 1/2 tsp. Silk Chili; 1/2 C plain Greek Yogurt

Recipe and photo by Golden Fig Fine Foods

Share on Twitter
Share on Facebook
Share on Pinterest

Servings

These chicken kebabs use a whole flurry of my favorite ingredients. Can be served with couscous or rice if you prefer. Easy, light and tasty.

Ingredients

Chicken

1/4 cup olive oil
2 TBSP preserved lemon paste
1 TBSP fresh ginger -minced
1 TBSP fresh garlic - minced
1 tsp Wild Mountain Cumin
1 tsp New Harvest Turmeric
1/2 tsp Zanzibar Black Pepper
1/2 tsp Silk Chili
1/2 tsp Nile Coriander
2 lbs boneless, skinless chicken breast

Sauce

1 cup fresh cilantro
1/2 cup fresh mint
1 small sweet onion
1/4 cup olive oi
2 TBSP lime juice
1 TBSP preserved lemon paste
1 TBSP honey
1/2 tsp. Silk Chili
1/2 C plain Greek Yogurt

Directions

Mix all chicken ingredients and let marinate 2 hours, up to overnight. Skewer and grill until just done. Let rest under foil for 5 minutes before serving.
Buzz up all sauce ingredients EXCEPT yogurt, in a food processer.you can also finely chop ingredients by hand.
Stir into yogurt and drizzle over cooked chicken.