Lemony Moroccan-Style Chicken Kebabs

Lemony Moroccan-Style Chicken Kebabs
Photo by Scott Phillips


  • 2 1/8-inch-thick slices peeled fresh ginger
  • 1 tsp. ground coriander
  • 1 yellow bell pepper, cut into 1-inch squares
  • 6 cloves garlic, peeled
  • 2-½ tsp. kosher salt
  • 3 Tbs. olive oil
  • 1 tsp. ground cumin
  • + 15 more ingredients
    • Kosher salt
    • ½ tsp. ground turmeric
    • 2 tablespoons chopped fresh flat-leaf parsley for garnish
    • Pinch saffron threads
    • ½ cup chopped fresh cilantro
    • 1 tsp. light brown sugar
    • 2 cups plain whole-milk yogurt
    • 1 tsp. dried marjoram
    • 1 red bell pepper, cut into 1-inch squares
    • 2 lemons
    • 2 tsp. freshly ground black pepper
    • 1 sweet onion (like Vidalia), cut into 1-inch pieces
    • 1/8 tsp. ground cinnamon
    • 2-½ lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
    • 1 seedless cucumber, cut into ½-inch dice

Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30-second intervals). St...

View full recipe at Fine Cooking


  • 393787ncmathsadist I'd go Pinot Noir here.

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