Moroccan | Chicken Kebabs | Grilled Chicken Recipe | LiL Charro

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork

Thighs are juicier and cheaper than breast.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

pita bread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita is more nutritious.

Make the Moroccan marinade by combining 2 tablespoons of extra virgin olive oil and 1/3 cup of regular yogurt in a bowl.

Add 1 tablespoon of smoked paprika, 1 tablespoon of minced cilantro, and 3 pressed cloves of garlic to the bowl.

Stir in 2 teaspoons of cumin and 1 tablespoon of ginger, followed by kosher salt to taste. Whisk all ingredients together.

Coat the chicken thighs with the marinade and let them marinate for about 3.5 hours.

Prepare the vegetable marinade by mixing 4 tablespoons of extra virgin olive oil, juice from half a lemon (about 1/4 cup), 2 chopped cloves of garlic, and 1 tablespoon of cilantro in a bowl.

Add chili powder, a little cumin, 1 teaspoon of smoked paprika, kosher salt, and cracked black pepper to the vegetable marinade. Whisk until combined.

Chop the vegetables: yellow squash, zucchini, green pepper, red pepper, and onion. Toss the vegetables in the marinade.

Skewer the marinated chicken onto half-inch skewers.

Place the chicken skewers on the grill along with the vegetable skewers, ensuring to keep the vegetables on the cooler side of the grill.

Rotate and flip the skewers every so often while grilling until cooked through.

Once cooked, plate the skewers with pita, adding tomatoes, a drizzle of thinned sour cream mixed with garlic and cumin, and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level: