Moroccan Chicken Kebabs

• 14 cup nonfat plain yogurt
• 14 cup chopped fresh parsley (plus extra 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
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 18 teaspoon cayenne pepper
• 1 lb chicken breast, trimmed of fat and cut into 1-inch pieces (boneless or skinless)
• 2 small bell peppers, cored, seeded and cut into 1 1/2-inch pieces (red and or or yellow)
• 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. Meanwhile, preheat grill or broiler.
5. Blanch bell peppers in boiling salted water for 3 minutes.
6. Remove with a slotted spoon and refresh with cold water.
7. Blanch zucchini for 1 minute.
8. Drain and refresh with cold water.
9. Alternate chicken cubes, peppers and zucchini on skewers.
10. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side.
11. Garnish with a sprinkle of chopped parsley.
12. When using wooden skewers, wrap the exposed parts with foil to keep them from burning.
13. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.
14. ).

yogurt, parsley, fresh cilantro, lemon juice, extravirgin olive oil, garlic, paprika, ground cumin, salt, ground pepper, cayenne pepper, chicken breast, bell peppers, zucchini

Taken from www.food.com/recipe/moroccan-chicken-kebabs-424142 (may not work)