Moroccan Chicken Skewers
A fantastic weeknight meal! These Moroccan Chicken Skewers are incredibly moist and super flavorful.
Servings: 4 -6
Ingredients
For the chicken:
- 2 teaspoons crushed red pepper
- 2 teaspoons ground turmeric
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves roughly chopped
- 1 lemon juiced
- 1 lemon cut into wedges/sliced for serving
- 2 1/4 pounds boneless skinless chicken thighs and/or breasts, cut into 1 1/4-inch cubes
Serve with:
- Warm pita bread
- Labneh or tzatziki
- Chopped tomatoes
- Fresh mint leaves
Instructions
- Combine the crushed red pepper and ground turmeric in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill for 1 hour.
- Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.
- Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.
- Serve with serving suggestions and extra lemon wedges