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moroccan chicken kebabs with quick preserved lemon

LavenderLynn avatar
Recipe by
Lynn Clay
@LavenderLynn
Portland, OR

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.

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yield 6 -8
prep time 15 Min
cook time 20 Min
method Grill

Ingredients For moroccan chicken kebabs with quick preserved lemon

  • 3 lb
    boneless, skinless chicken thighs cut into 2" pieces
  • 2 Tbsp
    freshly chopped parsley
  • 1 Tbsp
    ground cumin
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground coriander
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    paprika
  • 1/2 tsp
    cayenne
  • 2 Tbsp
    minced garlic
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    salt
  • olive oil, extra virgin
  • skewers
  • couscous, for serving
  • yogurt sauce, for serving
  • FOR "PRESERVED" LEMONS:
  • 3
    meyer lemons, scrubbed clean
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    kosher salt
  • 3 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    chili flakes (optional)
  • 1
    quart-size jar with lid for "aging"

How To Make moroccan chicken kebabs with quick preserved lemon

  • 1
    In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and sea salt. Stir to combine.
  • 2
    Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
  • 3
    Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
  • 4
    Skewer chicken by “folding” pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
  • 5
    Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through. Serve skewers with couscous and yogurt sauce.
  • 6
    For “Preserved” Lemons: Slice lemons into ¼” thick rounds and toss together with remaining ingredients.
  • 7
    Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
  • 8
    Transfer jar to refrigerator and store for up to 2 weeks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Moroccan Chicken Kebabs with Quick Preserved Lemon:

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