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Moroccan Chicken Kebabs
Ingredients
- 1/4 cup nonfat plain yogurt
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
- 2 small bell peppers, (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
- 1 medium zucchini, cut into 1/4-inch-thick rounds
Directions
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
- Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.
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