7/27/18 O&A NYC GRILLING FOR THE WEEKEND: Moroccan-Spiced Chicken Skewers

  Moroccan-Spiced Chicken Skewers are great fresh of the grill and even better reheated.
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 1/2 teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 (6 ounce) skinless, boneless chicken breast halves,cut into 1 1/2 inch cubes

2 cups whole-milk Greek yogurt
1/2 cup fresh lemon juice
1/4 cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into
8 wedgesbamboo skewers, soaked in water for 30 minutes

1. Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.

2. Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.

3. Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.

4. Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.

5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

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