Spicy Moroccan Chicken Skewers

Last week, when I made Tortellini Caprese Bites, I mentioned that I could probably revolve this entire blog around different caprese recipes. This week I have come to realize that I could also write just as much about different kinds of skewers. I mean, who doesn’t like food on a stick? We were all kids once, right? One thing about skewers that I love is that they can be so healthy if made with lean meat and tons of veggies.

These Spicy Moroccan Chicken Skewers not only have tender chicken, plump juicy cherry tomatoes and sunny yellow peppers, but the chicken is coated in a spicy marinade of chile paste, cumin and coriander which provides tons of bold flavors. Serve this with a side of plain Greek yogurt to tame the flavors and cool your palette if you like. I cooked my skewers on an indoor grill but I can only imagine how much better these are over an open flame. If the tomatoes are slightly big or different sizes, pay close attention to the chicken as it’s cooking to ensure it is fully cooked. Or consider using grape tomatoes instead. Eaten plain or with a side of quinoa, couscous or rice, these skewers are sure to please. I can’t think of anything better than a spring or summer evening with chicken skewers in one hand and sparklers in another. Ah, to be a kid again.

The ingredients:

Combine garlic, chile paste, olive oil, salt, cumin and coriander in a small bowl.

Using a rubber spatula or spoon, place mixture into a zip-top plastic bag. Add chicken and seal, massaging chicken so that all pieces are coated by the marinade. Marinate in refrigerator for 2 hours, turning after 1 hour.

Soak wooden skewers in water for 30 minutes to prevent burning on the grill. Drain and pat dry. Preheat the grill to medium-high heat. Remove chicken from marinade and discard any remaining marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken. Sprinkle with remaining salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Serve with yogurt.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

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