Moroccan Lemon-Herb Chicken Skewers



  • 1 1/2 cups EVOO
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons paprika
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 3 cloves garlic, chopped
  • 3/4 teaspoon ground ginger
  • 6 boneless, skinless chicken breasts (3 lbs. total), cut into 1 1/2inch cubes

  • 1/4 cup thin lemon peel strips
  • 1/4 cup fresh lemon juice
  • 1 tablespoon salt
  • 1/4 cup plus 3 tbsp. EVOO
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon fresh lime juice

  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. Cover grill with foil to prevent sticking. 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.
Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *