Recipe | "Moroccan Grilled Chicken Kabobs with Tzatziki Sauce" by Sue Ready


Cook's Notes: Tasty grilled skewered chicken marinated in a Moroccan style spice blend. Grilling the chicken only takes a few minutes. As a time saver serve kebobs with a  prepared box of herb couscous or Basmati Rice (Roasted Chicken Flavor and Herbs with Orzo Pasta). Recipe adapted from closetcooking.com and serves 4. 

Cooking Tip: I found grilling the kabobs on double sheet of foil worked well.



Ingredients:
  • 1 pound boneless-skinless chicken, cut into chunks 
  • 2 TB. lemon juice (half of a fresh lemon) 
  • 2 TB. olive oil , Garlic Olive Oil or Lemon Fused Olive Oil 
  • 1 tsp. paprika 
  • 1/2 tsp. ground cumin 
  • 1/8 tsp. cinnamon 
  • 1/8 tsp. ginger 
  • 1/4 tsp. turmeric, saffron or curry 
  • 1/4 tsp. cayenne pepper 
  • 1/4 tsp. salt 
  • 1/4 tsp. pepper 
  • 2 cloves garlic, minced 
  • lemon slices 
  • 10 large wood skewers (soaked at least 30 minutes in water). 
  • Optional veggies to thread on skewers: zucchini (green or yellow), sliced into 1/3″ rings, medium bell peppers, cut into 1″ pieces, 1 medium sweet or red onion, sliced into chunks, medium sized mushrooms, rinsed and dried on paper towels 
Directions:
  • Place chicken pieces in a bowl, drizzle with olive oil and lemon juice. Combine spices in another small bowl and sprinkle over chicken pieces. Place chicken mixture in a freezer zip loc bag and for several hours.
  • Drain marinade and skewer the chicken with veggies. Grill over medium-high heat until cooked, about 12-14 minutes per side. Turn frequently so kabobs don't stick. 
  • Serve with Tzatziki Sauce-a Greek cucumber yogurt dip. 
Tzatziki Ingredients:
  • 1/2 English cucumber, peeled about 1 cup 
  • 10 oz. plain Greek yogurt 
  • 3 cloves garlic, minced 
  • 1 TB. lemon juice
  • 1/3 cup chopped fresh dill or 1-1/2 tsp. dried dill 
  • 1 TB. freshly squeezed lemon juice 
  • 1/2 tsp. sea salt, or to taste 
  • 1/8 tsp. black or lemon pepper 
Tzatziki Directions:
  • The cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful with two paper towels. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day. 
  • Combine the strained and chopped cucumber with plain Greek yogurt, lemon juice, minced garlic, dill, salt and pepper. 
  • Mix everything together in blender pulse a few times, but not puree it. For best flavor make the sauce the day before for flavors to meld. 
If you want to cheat I won't tell as I found this product in the produce section
Tzatziki Ranch Greek Yogurt Dressing. Two tablespoons =30 calories

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