Casablanca Chicken Kebabs

Casablanca Chicken Kebabs

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NIKKI SMITH

By
@adorefood

This is one of my favorite Weight Watchers recipes. I got this in The old Flex and Core book. I hope you enjoy..

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 ( 1 serving) 4 points
Prep:
15 Min
Cook:
2 Hr 30 Min

Ingredients

  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    grated lemon zest
  • 1 tsp
    grated orange zest
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1/2 tsp
    ground saffron
  • 1/8 tsp
    cinnamon
  • 3/4 lb
    skinless boneless chicken thighs, cut into 1-inch pieces
  • 1/4 tsp
    freshly ground pepper
  • 1 medium
    zucchini, halved lenthwise and cut crosswise into into 16 pieces
  • 1 tsp
    salt
  • ·
    lemon wedges

How to Make Casablanca Chicken Kebabs

Step-by-Step

  1. Combine the oil, lemon juice , lemon zest , orange zest , cumin, coriander, saffron, cinnamon and pepper in a zip-close plastic bag; and add chicken. Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turnign the baf occasionally, at least 2 hours or up to 4 hourss.
  2. Spray the grill rack with nostick spray; prepare the grill. If using wooden skewers, soak them in water for 30 minutes.
  3. Alternately thread the chicken and zucchini onto a 4 ( 10 inch) metal or wooden skewers. Sprinkle the kebabs with salt and place on the grill rack. Grill the kebabs, turning every 2 minutes, until the chicken is cooked through, about 15 minutes. Serve with lemon wedges.

Printable Recipe Card

About Casablanca Chicken Kebabs

Course/Dish: Chicken



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