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Moroccan Chicken Skewers

  
  • Don't marinate the chicken more than half an hour
  • You can cook on skewers on the grill or on a rack on a baking sheet under the broiler 
  • 1.5 lbs boneless, skinless chicken thighs cut into large chunks, maybe thirds, not bite sized
  • 3 lemons
1) Make marinade:
  • 1 tbs lemon zest 
  • 2 tbs lemon juice 
  • 1/4 cup EVOO
  • 2 garlic cloves, minced or grated
  • 1 tbs fresh ginger, minced or grated
  • 1 tbs ground cumin
  • 1 tbs  ground coriander
  • 2 tbs honey
  • 2 tsp salt
  • 1 tsp pepper 
Toss chicken in marinade and let sit 15-30 minutes

2) Chicken on skewers or arrange on rack.  Cut lemons in half.  Cook chicken 10 -15 minutes with lemons next to chicken.  Lemon and Chicken should be charred 

  • 1/4 cup minced herb such as cilantro, parsley or mint
3) Put chicken on platter.  Drizzle honey and olive oil over a lemon or two.  Squeeze onto chicken and sprinkle with herbs.  Serve with remaining lemon halves.
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