moroccan chicken kebabs with quick preserved lemon
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A blend of Moroccan herbs and spices dress up your chicken for your next summer cook-out. Also a shortcut to an age-old preservation technique of preserving lemons. Prep time does not include marinating time, or the 24 hours until can use preserved lemon.
yield
6 -8
prep time
15 Min
cook time
20 Min
method
Grill
Ingredients For moroccan chicken kebabs with quick preserved lemon
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3 lbboneless, skinless chicken thighs cut into 2" pieces
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2 Tbspfreshly chopped parsley
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1 Tbspground cumin
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2 tspground cinnamon
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1 tspground coriander
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1/2 tspground ginger
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1/2 tsppaprika
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1/2 tspcayenne
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2 Tbspminced garlic
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1/2 tspblack pepper
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1/2 tspsalt
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olive oil, extra virgin
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skewers
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couscous, for serving
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yogurt sauce, for serving
- FOR "PRESERVED" LEMONS:
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3meyer lemons, scrubbed clean
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1 Tbspbrown sugar
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1 Tbspkosher salt
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3 Tbspfreshly squeezed lemon juice
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1 Tbspchili flakes (optional)
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1quart-size jar with lid for "aging"
How To Make moroccan chicken kebabs with quick preserved lemon
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1In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and sea salt. Stir to combine.
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2Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
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3Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
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4Skewer chicken by “folding” pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
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5Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through. Serve skewers with couscous and yogurt sauce.
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6For “Preserved” Lemons: Slice lemons into ¼” thick rounds and toss together with remaining ingredients.
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7Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
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8Transfer jar to refrigerator and store for up to 2 weeks.
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Categories & Tags for Moroccan Chicken Kebabs with Quick Preserved Lemon:
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