Moroccan Lemon-Herb Chicken Skewers - Rachael Ray Every Day

    Moroccan Lemon-Herb Chicken Skewers

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    moroccan lemon-herb chicken skewers
    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    MARINADE & CHICKEN

    • 1 1/2 cups EVOO
    • 3 tablespoons chopped fresh thyme
    • 3 tablespoons paprika
    • 2 tablespoons chopped flat-leaf parsley
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon ground cumin
    • 3 cloves garlic, chopped
    • 3/4 teaspoon ground ginger
    • 6 boneless, skinless chicken breasts (3 lbs. total), cut into 1 1/2inch cubes

    LEMON-HERB VINAIGRETTE

    • 1/4 cup thin lemon peel strips
    • 1/4 cup fresh lemon juice
    • 1 tablespoon salt
    • 1/4 cup plus 3 tbsp. EVOO
    • 2 tablespoons finely chopped flat-leaf parsley
    • 1 tablespoon fresh lime juice

    Preparation

    In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling.

    In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette.

    Heat a grill or grill pan over medium-high. Cover grill with foil to prevent sticking. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.