Moroccan Chicken Kabobs
- 2 tablespoons paprika
- 2 teaspoons ground ginger
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 1 tablespoon minced garlic
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 18 boneless, skinless chicken thighs, cut in 1-inch cubes
- 1/4 cup chopped, fresh mint
- 1/4 cup chopped cilantro
- 1. Make a paste with the spices, garlic and lemon juice. Add the olive oil and rub this marinade on chicken thighs. Cover and refrigerate overnight.
- 2. To serve, preheat the broiler or make a charcoal fire. Broil or grill the chicken for 5 minutes on each side. (As these have no skin, pay attention while broiling not to ruin the chicken by letting it char and become hard.) Serve with couscous. Sprinkle with chopped mint and cilantro.
paprika, ground ginger, turmeric, cayenne pepper, black pepper, garlic, lemon juice, olive oil, chicken, fresh mint, cilantro
Taken from www.epicurious.com/recipes/member/views/moroccan-chicken-kabobs-50124982 (may not work)