Monday, June 28, 2010

Grilled Moroccan Chicken Kabobs

Yum yum yum!!

The above picture is what we had for dinner last night. It was fairly easy to make once I got past cutting the chicken. My kids loved the chicken. They were not as delighted with the zucchini or the onions. My son swears he only likes uncooked zucchini (what is wrong with him? *grin*), and my daughter likes to imitate. The only change I would make to the recipe would be to marinate the vegetables with the chicken.

1 1/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1 Tbsp orange juice
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp table salt (I used kosher salt)
1/4 tsp garlic powder
1/4 tsp black pepper, freshly ground (I didn't measure this)
2 sprays cooking spray (we skipped it on the grill)
1 large zucchini, cut into 1 inch thick half-moons
2 small red onions, quartered through the root

Mix the chicken, spices and orange juice together in a bowl. Cover and refrigerate for 6 hours (oops - I only let it sit about an hour because I didn't read ahead).

Off heat, coat grill with cooking spray (oops, we skipped it and it still worked). Prepare gas grill for direct high-heat grilling OR build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.

Divide the chicken, zucchini and onions on 4 large skewers. Set skewers directly over the heat and grill for 16 minutes, turning about every 4 minutes so that all sides are evenly browned/cooked.

One skewer = one serving. We doubled the recipe for leftovers. Nom nom nom!

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