A simple spice rub made from everyday ingredients makes these Moroccan chicken skewers both fast and flavorful, perfect for weeknight grilling.
When lockdown started back in mid-March, I remember looking at the trees and thinking we would all be back to normal by the time the leaves came out. I’m staring out the window as the breeze blows through the trees and we are still all home, schools closed for the remainder of the year, social distancing in full effect. My saving grace is that we can all go outside, walk around, kick a ball, and grill.
With meat in short supply for the most part, I’m working with what is in my freezer. My kids love Moroccan – chicken tagine is a regular request in my house – so I adapted the flavors for the grill. I was particularly low on veggies so this shredded carrot salad made a debut – and it was pretty darn tasty. I served all of it with a side of buttered couscous. Four happy people, one easy dinner.
- 1½ pounds boneless, skinless chicken breasts, cut into strips
- Zest and juice of ½ a lemon, plus another ½ lemon
- 3 garlic cloves, passed through a garlic press
- 1-inch piece of ginger, grated
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- ¼ tsp. ground cinnamon
- 2 Tbsp. plus 1 tsp. honey, divided
- 3 Tbsp. olive oil
- In a bowl, combine the lemon zest, juice, garlic, cumin, coriander, cinnamon and 2 tablespoons of honey. Season with salt and pepper. Stir in the olive oil.
- Toss the chicken in the spice mixture and set aside for 15 minutes.
- While the chicken marinates, heat a grill over high heat.
- Thread the chicken onto metal skewers. Put the remaining half lemon on the end of one of the skewers.
- Grill for 2 minutes a side over high heat. Reduce heat and grill until chicken is cooked through, about 3 more minutes per side. Remove from grill.Drizzle the remaining teaspoon of honey on the cut side of the lemon, then squeeze the meon over the chicken. Serve immediately.
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