We ate some tasty grilled skewers – or kebabs as Paula referred to them – last night. I flagged the recipe from the June 2012 issue of Cooking Light. It was easy to make. You just mix 1 1/2 tablespoons minced garlic, a little (or a lot depending on your taste) of chili paste, 2 tbsp. olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander. Mix up this marinade. Cut up 1 lb of boneless chicken thighs and add to the marinade. Let this sit in the refrigerator for a few hours. Then you just cup up one yellow pepper into 12-16 pieces approximately. Skewer the meat, pepper pieces and grape or cherry tomatoes. Then you just grill for about 4-5 minutes each side. You can serve this with plain yogurt for dipping. We also served it with couscous on the side. Easy and tasty meal for a busy day!

Spicy Moroccan Chicken Skewers Recipe

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