Moroccan Grilled Chicken with Herby Lemon Olive Vinaigrette.
Ingredients
- 2 pound boneless skinless chicken breasts, cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1 tablespoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons ground cumin
- 3 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- kosher salt
- 1/4 cup fresh lemon juice + 2 teaspoons lemon zest
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup pitted green olives, torn
- 1 pinch crushed red pepper flakes
- kosher salt
- 1/3 cup crumbled goat cheese or feta cheese
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Instructions
- 1. In a gallon size zip top bag, combine the chicken, olive oil, yogurt, paprika, cilantro, cumin, garlic, ginger, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
- 2. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on.
- Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on.
- 4. Brush the chicken on the skewers lightly with olive oil. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
- 5. To make the vinaigrette, combine the lemon juice, lemon zest, olive oil, cilantro, olives, crushed red pepper flakes, and a pinch of salt in a bowl. Stir in the cheese.
- 6. Serve the skewers drizzled with vinaigrette. Enjoy!
Source
Original recipe: View Original