MOROCCAN CHICKEN KEBABS WITH QUICK PRESERVED LEMON

Moroccan Chicken Kebabs with Quick Preserved Lemon image

Provided by Lynn Clay

Categories Chicken

Time 35m

Number Of Ingredients 22

3 lb boneless, skinless chicken thighs cut into 2" pieces
2 Tbsp freshly chopped parsley
1 Tbsp ground cumin
2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp cayenne
2 Tbsp minced garlic
1/2 tsp black pepper
1/2 tsp salt
olive oil, extra virgin
skewers
couscous, for serving
yogurt sauce, for serving
FOR "PRESERVED" LEMONS:
3 meyer lemons, scrubbed clean
1 Tbsp brown sugar
1 Tbsp kosher salt
3 Tbsp freshly squeezed lemon juice
1 Tbsp chili flakes (optional)
1 quart-size jar with lid for "aging"

Steps:

1. In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and sea salt. Stir to combine.
2. Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
3. Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
4. Skewer chicken by "folding" pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
5. Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through. Serve skewers with couscous and yogurt sauce.
6. For "Preserved" Lemons: Slice lemons into ¼" thick rounds and toss together with remaining ingredients.
7. Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
8. Transfer jar to refrigerator and store for up to 2 weeks.