Moroccan Chicken Kebabs

• 14 cup nonfat plain yogurt
• 14 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 12 teaspoons paprika (use a smokey or regular variety)
• 1 teaspoon ground cumin
• 14 teaspoon ginger
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 18 teaspoon cayenne pepper
• 1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
• 2 small red bell peppers (one of each is very attractive) or 2 small 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

1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl.
2. Add chicken and toss to coat well.
3. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
4. Alternately, pour all of the ingredients together in a resealable platic bag and mix together.
5. Meanwhile, preheat grill or broiler.
6. Blanch bell peppers in boiling salted water for 3 minutes.
7. Remove with a slotted spoon and refresh with cold water.
8. Blanch zucchini for 1 minute.
9. Drain and refresh with cold water.
10. Alternate chicken cubes, peppers, red onion and zucchini on skewers.
11. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side.
12. Garnish with a sprinkle of chopped parsley.

yogurt, fresh parsley, extra parsley, fresh cilantro, lemon juice, extra virgin olive oil, garlic, paprika, ground cumin, ginger, salt, ground pepper, cayenne pepper, chicken, red bell peppers, red onion, zucchini

Taken from www.food.com/recipe/moroccan-chicken-kebabs-189474 (may not work)