Yogurt-Marinated Ras al Hanout Chicken Skewers
Ingredients
The marinade
-
1½
cups
plain whole-milk yogurt
-
1
tablespoon
kosher salt
-
1
tablespoon
ras al hanout
-
1
tablespoon
sugar
-
1
tablespoon
harissa
-
¼
cup
extra-virgin olive oil
-
½
red onion
finely chopped
-
4
cloves
garlic, smashed
-
¾
cup
fresh mint leaves, finely chopped
-
1
whole
lemon, halved
-
to taste
freshly ground black pepper
The chicken and vegetables
-
2
pounds
boneless skinless chicken breasts, cut into 1 to 2-inch cubes
-
1
whole
bell pepper, chopped into 1 to 2-inch pieces (optional)
-
½
red onion
chopped into 1 to 2-inch pieces (optional)
Instructions
- Combine the yogurt, salt, ras al hanout, sugar, harissa, olive oil, onion, garlic, mint, lemon juice, and pepper in a large bowl.
- Add the chicken to the marinade and coat evenly, then cover and refrigerate for 3 hours or overnight.
- Soak 8 wooden skewers in water and prepare bell pepper and onion if using.
- For grilling, heat the grill or grill pan to medium-high and cook the skewers until browned and cooked through.
- For baking, preheat the oven to 350°F, line a baking sheet, and bake the skewers for about 20 minutes, rotating halfway.
- Squeeze juice from the remaining lemon half over the skewers before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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