Moroccan Chicken Kabobs

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It's official, summer began this weekend in full force.  The forecast says 90+ for the foreseeable future and our oven has been retired until the weather settles down.  This means I'll be using the crock pot, the ANOVA sous-vide (more on that later! Spoiler alert - you're going to want one), and Zach will be grilling.

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To kick off the summer cooking season this weekend Zach and I made grilled Moroccan chicken kabobs.  I know what you are thinking though, kabobs.  Boring, dry, bland, and tired.  Not these.  This blend of spices has a base of paprika with a touch of heat from cayenne (remove if you or your kiddos aren't fans of spice) and then the flair of exotic from the cinnamon, ginger, turmeric, and cumin. 

These kabobs are as easy as marinating the chicken in lemon juice, olive oil, and the spice blend  and then grilling!  So since I prepped the chicken earlier in the day, we had nothing to do but cut the veggies that evening and there was no kitchen clean up either!  Just marinade the chicken for the day and then slide them on kabobs (I prefer to skewer the chicken all together) and grill them to perfection.  

I serve them with grilled peppers and onions over rice and drizzle some high quality EVOO on it.  So savory and delicious and so damn easy!!  

Add this to your rotation and you'll have one more easy dinner and more time to spend in the sun!

 

SERVINGS/COOK TIME

Serves 4 / 10-12 minutes cooking (45-6 hours marinading)

INGREDIENTS

  • 1 pound boneless-skinless chicken, cut into small pieces - but large enough for skewering
  • 2-3 bell peppers chopped large
  • 1 red or yellow onion chopped large
  • cherry tomatos

Spice Mixture:

  • 1 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon paprika**
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne**
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
    **adds spice so use less if your family is sensitive

 

DIRECTIONS

  1. Marinate the chicken in the spice mixture of the remaining ingredients for at least 30 minutes up to 6 hours. (don't marinade too long, because of the acid in the marinade)
  2. Skewer the chicken and veggies [separately or together] and grill over medium-high heat until cooked, about 4-5 minutes per side
  3. Serve over rice or quinoa and drizzle with high quality EVOO
  4. ENJOY!