Advertisement

Moroccan Chicken Kebabs

March/April 1994, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.6 (12 votes)

These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Served on a bed of couscous, they make a bright, exciting supper.



READER'S COMMENT:
"I was skeptical of a yogurt chicken marinade, but I was so wrong to doubt! This is one of the tastiest things off the grill ever! We had it over cous cous that had been squirted with lemon juice and olive oil. Very satisfying and light,...
Moroccan Chicken Kebabs Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1/4 cup nonfat plain yogurt
  • 1/4 cup chopped fresh parsley, plus extra for garnish
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
  • 2 small bell peppers, (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
  • 1 medium zucchini, cut into 1/4-inch-thick rounds

Preparation

  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.
  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.

Tips & Notes

  • Make Ahead Tip: Equipment: Metal or bamboo skewers (see Tip)
  • 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.)

Nutrition

Per serving: 201 calories; 5 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 29 g protein; 3 g fiber; 383 mg sodium; 600 mg potassium.

Nutrition Bonus: Vitamin C (220% daily value), Vitamin A (90% dv), Potassium (30% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 1/2 lean meat, 1/2 fat



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner