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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Marinade: | 2. Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minute (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce. | 3. To Marinate the Chicken: | 4. Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator. | 5. To Grill the Kebabs: | 6. Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like. | 7. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minute until the chicken is firm and shows no redness when cut into, about 10 to 15 minute Check several pieces of chicken to be sure. | 8. To Make the Sauce: | 9. Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery). | 10. To Serve: | 11. Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side. Garnish with chopped parsley, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2			2.5617	0.8233	0.0972	0.0265
garlic clove	6		peeled	-	-	-	-
ginger	2 1/8		peeled	3.4	0.7552	0.0774	0.0319
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cinnamon	1/8	teaspoon	ground	-	-	-	-
saffron thread	1	pinch		-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
kosher salt	2 1/2	teaspoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chicken thigh	2 1/2		boneless skinless cut boneless	4983.0	8.9468	108.4935	500.9048
onion	1		cut sweet	64.0	14.944	1.76	0.16
red bell pepper	1		cut	-	-	-	-
yellow bell pepper	1		cut	-	-	-	-
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
cucumber	1	seedless	cut seedless	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
plain yogurt	2	cups		-	-	-	-
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.