EyeSwoon

the bite: Moroccan Chicken Skewers

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Guaranteed to swoon!

You know that one recipe that you can pull out of your trick of hats?  The one you can make with your eyes closed and you know with certitude will swoon your guests as equally as it swoons the family?  Well this is it!  Moroccan chicken punctuated by fresh veggies that mingles in a succulent and uber flavorful marinade of cumin, ginger, and cinnamon – is only further brightened by a honey sweetened lemon parsley vinaigrette.

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She’s a swooner!

This is your one-stop-shop of a meal!  The yogurt sauce is garlicy, tangy and herby with mint and dill…. elevating the already star status chicken skewers to new heights.

She is a swooner – GUARANTEED! #TheBite

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Moroccan Chicken & Herbed Yogurt

Adapted from Half Baked Harvest

  • ingredients

    • Moroccan Chicken:

      • 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
      • 2 cloves garlic
      • 1 inch piece fresh ginger, peeled + roughly chopped
      • 1 teaspoon cayenne pepper
      • 2 tablespoons fresh cilantro
      • 2 tablespoons fresh parsley
      • 1 tablespoon smoked paprika
      • 1/2 tablespoon cumin
      • 1/2 teaspoon cinnamon
      • 1 teaspoon salt
      • 1 teaspoon pepper
      • 1/2 cup olive oil
      • 1 small to medium lemons, grated + juiced
      • 1 (6 ounce) jar marinated artichoke quarters
      • 1 bunch asparagus, cut into fourths
      • 1 pint cherry tomatoes

      Lemon Herb Vinaigrette:

      • 1 lemon, juiced + zest
      • 1/2 cup olive oil
      • 1 tablespoons fresh parsley, chopped
      • 1 tablespoon salt
      • 1 teaspoon honey
      • 1/2 a lime, juiced

      Herbed Yogurt:

      • 1 cup plain greek yogurt (I use 2%)
      • 2 tablespoons fresh mint, chopped
      • 1 tablespoon fresh dill chopped
      • 1/2 lemon, juiced
      • salt and pepper, to taste
  • The Prep

      • Place the chicken in a gallon size ziplock bag or medium size bowl.
      • To the bowl of a food processor add the garlic, ginger, cayenne, cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.
      • Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.
      • To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, freshly chopped dill, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.
      • Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes + cherry tomatoes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the herbed yogurt.

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