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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings
Calories 204
Calories from Fat 47		(23%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 386mg		16%
Potassium 648mg		18%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 2.3g	9%
	Sugars 5.1g
Protein 28.8g		57%
detailed view... how is this calculated?

Moroccan Chicken Kebabs

Recipe #189474 | 38 min | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 8, 2006

As someone who eats chicken breasts at least once or twice a week, I'm always looking for new recipes to inspire me. I recently found this one on the pages of Eating Well and was excited by the proposition of a dish that promised lots of flavor without a long marinating time. Serve this with some couscous and a Moroccan salad and enjoy. (WW 4pts/Core)

SERVES 4 (change servings and units)

Ingredients

1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley, plus
extra parsley, for garnish
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons paprika (use a smokey or regular variety)
1 teaspoon ground cumin
1/4 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
2 small red bell peppers or yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive)
1 red onion, cut into large 1 inch pieces
1 medium zucchini, cut into 1/4-inch-thick rounds

Directions

1
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. Alternately, pour all of the ingredients together in a resealable platic bag and mix together.
2
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.
3
Alternate chicken cubes, peppers, red onion 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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Featured Reviews for This Recipe

From: UmmBinat

On Oct 9, 2009

These were good, 4 1/2 stars. I made them with regular yogurt and freshly squeezed lemon juice. The recipe did not say when to add the ginger so I added powdered ginger with the other spices of course but tasted it before and after and liked it more before. I used halved shallots instead of red onion and also added pieces of brown mushrooms to the skewers. I did let the chicken and vegetables marinate a number of hours rather than 20 minutes just for convenience sake. I broiled them and served them with Roasted Garlic Mashed Potatoes Lower Healthier Fat & a cucumber salad garnished with pomegranate seeds & Honey-Tahini Salad Dressing. I wont make these again.

0 people found this review helpful

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From: Chef #1355627

On Aug 17, 2009

Wow! My dh and I really loved these grilled w/onions and peppers, and served over Mexican rice pilaf. I didn't feel deprived of flavor in the least, and the prep time was well worth the effort. Thanks for a great recipe!

1 person found this review helpful

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From: CoffeeB

On Jul 6, 2008

These we did on the grill w/baby red potatoes and zucchini. The taste of the cumin really came thru on these kabobs and I love anything mexican, so was delighted w/the taste. I used fresh cut cilantro too and I'm sure that helped kick up the flavor. TY Toni! Made for 123HitWonders.

2 people found this review helpful

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From: KITTENCAL

On Apr 23, 2008

well I must say I was looking forward to making these on the outdoor grill today but the weather was not in favor so I had to oven-broil the kebobs, I doubled the complete recipe and still increased the yogurt to 1 cup, I also increased the cayenne to well over 1/2 teaspoon, omitted the cilantro (my DH hates it) and increased the garlic to 2 heaping tablespoonfuls, omitted the bell pepper and zucchini but did use the red onion which burnt slightly under the broiler heat, not to worry my family loved these and I look forward to making them again only on the outdoor grill, thanks Toni!

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