Serves 4 (serving size: 3 skewers and 1 tablespoon yogurt)
Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr
1 1/2 tablespoons minced fresh garlic
1 1/2 tablespoons chile paste (such as sambal oelek)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
5/8 teaspoon kosher salt, divided
4 skinless, boneless chicken thighs, cut into 36 pieces
1/2 yellow bell pepper, cut into 12 pieces
12 cherry tomatoes
1/4 cup plain 2% reduced-fat Greek yogurt
How to Make It
Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator 2 hours, turning after 1 hour.
Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.
Preheat the grill to medium-high heat.
Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt.
I didn't have chile paste on hand, so I used a combo of ground cayenne pepper and red pepper, plus a little garlic powder in addition to the fresh garlic. Followed other reviewer tips: marinated chicken for 2 days (not by intention) and added lemon juice and fresh parsley to Greek yogurt, which also was mixed 2 days prior to cooking. I don't have a grill so I sautéed the chicken with the peppers, tomatoes and added red onion like others suggested. Served with Parmesan couscous and steamed broccoli. Boyfriend loved it, ate all our potential leftovers and said "definitely" keep in the rotation.
We love this recipe and make it all the time. It has the perfect amount of spice and the yogurt sauce balances out all the flavors. I did add lemon juice and fresh parsley to the yogurt to give it a little extra flavor and thin out the yogurt.
This was very good, I used chicken breasts instead of thighs, and they were fine. Plenty of kick, I made the recipe just as written and the chile sauce definitely gives it some heat. I served with orzo, grilled corn and pepper salad from this site. Much better than I expected - oh and I didn't even bother with the yogurt, didn't miss it at all.
Easy prep. Marinated the chicken cubes for an hour at room temp rather in the fridge. Added a clove of minced garlic to the yogurt. Served with couscous/dried currants and grilled zucchini. Not very Moroccan?
We liked this okay but I wasn't nearly as blown away by it as the other reviewers. The flavors really weren't all that bold, and the plain yogurt as a dipping sauce was pretty uninspired. We MUCH prefer CL's "Chicken Kebabs with Creamy Pesto" (Sep. 2010), which has a different flavor of course but is just a superb chicken skewer recipe. If you, too, find that this recipe isn't quite your thing, I highly recommend that one!
This is AMAZING and especially shocking b/c it is SO SIMPLE. the marinade is the bomb. I don't like really really spicy, but the title is misleading. Don't avoid them b/c you are afraid of spice.
I used the equivalent amount of Sriracha instead of sambal oelek, and it was perfect. The only change I made was to reduce cumin by half, b/c I don't like overpowering cumin. And I added vidalia onions to the skewers.
I served it alongside an herbed basmati rice tossed with toasted pine nuts, mint, and feta. A perfect meal.
I made it again and this time it ended up marinating a day and a half -- it was even better!
The only challenge was finding boneless chicken thighs, but the ease of chopping and tossing boneless thighs in this EZ marinade was well worth the hunt.
Excellent recipe - I only marinated 30 minutes outside the fridge (and added more garlic) - I thought these were great with excellent (but subtle) flavor. I did want a bit more heat though so next time (and there will definitely be a next time!) I think I'll include some fresh jalapeno in the marinade. I also have reusable metal skewers so didn't have to worry about wood and soaking skewers. Served with fresh guacamole and steamed grean beans in lieu of the couscous, and overall we thought it was a great meal - and minus the marinade time, it came together in about 15 minutes. For two people we had zero leftovers, so if you want to feed more, you may want to double the skewer ingredients. Otherwise, perfect for summer and a weeknight meal - enjoy!
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