Moroccan Chicken Kebabs

Name: Moroccan Chicken Kebabs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup nonfat plain yogurt; 0.25 cup chopped fresh parsley; 2 tbsp chopped fresh cilantro; 2 tbsp lemon juice; 1 tbsp extra-virgin olive oil; 3 garlic cloves; 1.5 tsp paprika; 1 tsp ground cumin; 0.5 tsp salt; 0.25 tsp fresh ground pepper; 0.125 tsp cayenne pepper; 1 lb chicken breast; 2 small bell peppers; 1 medium zucchini

Chicken, yogurt and bell peppers grilled and spiced with paprika and cumin. Finish with chopped parsley.

55 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 25 min · 55 min total
Difficulty: medium

1
Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
20 min
2
Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
3
Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.
4 min
4
When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.).