Moroccan-Spiced Chicken Kabobs with Whipped Feta Sauce
Ingredients
3 pounds chicken breasts or thighs, cut into 1.5-inch cubes
1/2 cup plain unsweetened yogurt or buttermilk
1/4 cup olive oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon each: ground cumin, ground cinnamon, ground coriander, paprika
1/2 teaspoon each: ground ginger and freshly ground black pepper
1/4 teaspoon ground cayenne pepper
3 pounds chicken breasts or thighs, cut into 1.5-inch cubes
1/2 cup plain unsweetened yogurt or buttermilk
1/4 cup olive oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon each: ground cumin, ground cinnamon, ground coriander, paprika
1/2 teaspoon each: ground ginger and freshly ground black pepper
1/4 teaspoon ground cayenne pepper
For Whipped Feta Sauce:
4 ounces feta cheese
7 ounces Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh mint, chopped
Sea salt and freshly ground black pepper
4 ounces feta cheese
7 ounces Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh mint, chopped
Sea salt and freshly ground black pepper
For kabobs:
Metal or pre-soaked bamboo skewers
1 medium zucchini, cut into 1/2″ rounds
1/2 medium red onion, cut into 1″ pieces
1-2 bell peppers, cut into 1″ pieces (you won’t need an entire pepper, but the alternating colors are fun)
Metal or pre-soaked bamboo skewers
1 medium zucchini, cut into 1/2″ rounds
1/2 medium red onion, cut into 1″ pieces
1-2 bell peppers, cut into 1″ pieces (you won’t need an entire pepper, but the alternating colors are fun)
For serving:
8 soft flatbreads or pitas, warmed
Hummus
Lettuce
Cucumber slices
Tomato slices
8 soft flatbreads or pitas, warmed
Hummus
Lettuce
Cucumber slices
Tomato slices
Instructions
For kabobs:
1. Place the cubed chicken in a casserole dish or large resealable plastic bag.
2. In a mixing bowl, whisk together the yogurt or buttermilk, olive oil, lemon juice, garlic, salt, sugar, and spices. Pour over the chicken cubes and toss to coat. Cover dish or reseal bag and refrigerate for at least 30-45 minutes, or preferably several hours to marinate.
For kabobs:
1. Place the cubed chicken in a casserole dish or large resealable plastic bag.
2. In a mixing bowl, whisk together the yogurt or buttermilk, olive oil, lemon juice, garlic, salt, sugar, and spices. Pour over the chicken cubes and toss to coat. Cover dish or reseal bag and refrigerate for at least 30-45 minutes, or preferably several hours to marinate.
For Whipped Feta Sauce:
While chicken is marinating, place all of the sauce ingredients, except the mint, into a blender or food processor. Blend until smooth. Add the mint and pulse a few times. Transfer to a jar or bowl and refrigerate until ready to serve.
While chicken is marinating, place all of the sauce ingredients, except the mint, into a blender or food processor. Blend until smooth. Add the mint and pulse a few times. Transfer to a jar or bowl and refrigerate until ready to serve.
For kabobs:
1. Preheat a barbecue grill for direct heat. If using a charcoal grill, spread coals out evenly under the grate to prevent hot spots. Clean and oil the grill grates.
2. While the grill is preheating, thread the chicken cubes, zucchini, red onion, and bell peppers in alternating layers on the skewers. Set aside until ready to grill.
3. Place the prepared kabobs on the grill and allow to cook for 3-4 minutes on the first side, then rotate the skewers and allow to cook for several minutes each on the other three sides. The grill lid doesn’t need to be on for this. The kabobs cook fairly quickly.
4. Transfer the kebabs to a serving platter and keep warm until ready to serve.
1. Preheat a barbecue grill for direct heat. If using a charcoal grill, spread coals out evenly under the grate to prevent hot spots. Clean and oil the grill grates.
2. While the grill is preheating, thread the chicken cubes, zucchini, red onion, and bell peppers in alternating layers on the skewers. Set aside until ready to grill.
3. Place the prepared kabobs on the grill and allow to cook for 3-4 minutes on the first side, then rotate the skewers and allow to cook for several minutes each on the other three sides. The grill lid doesn’t need to be on for this. The kabobs cook fairly quickly.
4. Transfer the kebabs to a serving platter and keep warm until ready to serve.
For serving:
Serve kabobs on the skewer or folded into a pita with a little hummus, lettuce, cucumber, and tomato, topped with a drizzle of the Whipped Feta Sauce. Serve warm.
Serve kabobs on the skewer or folded into a pita with a little hummus, lettuce, cucumber, and tomato, topped with a drizzle of the Whipped Feta Sauce. Serve warm.
Serves 4-6
Notes:
– Cubed lamb or beef can be substituted for the chicken.
– Other vegetables can be substituted for the ones listed above.
– For a thicker feta sauce, use a little less yogurt. It will thicken slightly as it sits.
– To warm up the pitas or flatbreads, I use long tongs and place them directly on the grill after I’ve removed the kabobs. (This may require a little bit of scrubbing if the grates aren’t clean.) About 15-30 seconds per side is perfect
– Cubed lamb or beef can be substituted for the chicken.
– Other vegetables can be substituted for the ones listed above.
– For a thicker feta sauce, use a little less yogurt. It will thicken slightly as it sits.
– To warm up the pitas or flatbreads, I use long tongs and place them directly on the grill after I’ve removed the kabobs. (This may require a little bit of scrubbing if the grates aren’t clean.) About 15-30 seconds per side is perfect
