Moroccan-Spiced Chicken Skewers

1. 1

   In a large bowl, whisk together olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne. Set aside 1/4 cup of the marinade in a separate bowl.

2. 2

   Put the chicken in a large resealable plastic bag. Pour the marinade over the chicken. Press out the air and seal the bag tightly. Turn the bag to evenly coat with the marinade. Set the bag in a bowl and refrigerate for 5 hours.

3. 3

   Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt in a bowl to make the sauce. Cover and refrigerate.

4. 4

   Toss the green bell peppers and red onion with the reserved 1/4 cup marinade. Take the chicken out of the bag and discard all the marinade. Thread the chicken, peppers, and onion alternately onto skewers.

5. 5

   Preheat an outdoor grill to medium-high and lightly oil the grate. Place the skewers on the grill. Close the lid and cook, turning once or twice, until the chicken is firm to the touch, 8 to 10 minutes. Remove from the grill and let rest for 2 to 3 minutes. Serve with the cold sauce.

• Calories 601.97 kcal High
• Protein 53.49 g Good Source
• Carbs 37.96 g Moderate
• Total Fat 24.7 g High
• Saturated Fat 6.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 186.75 mg High
• Sodium 808.33 mg High
• Fiber 2.15 g Low Source
• Sugar 8.61 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 167.94 mg Moderate
• Iron 2.55 mg Moderate
• Potassium 890.82 mg Moderate
• Vitamin A 40.91 mcg_rae Low Source
• Vitamin C 2.78 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Milk 🥛
• Garlic 🧄
• Onions 🧅