During the summer, kebabs are an ideal quick fix meal. For super busy nights choose meats that don't need a long time to marinate and grill rapidly, such as poultry. In tonight's recipe the creamy marinade mixes together in minutes and the chicken soaks for 20 minutes. Blanching the vegetables before grilling allows them to get fully cooked without being charred on the outside and raw on the inside. Transform these tasty kebabs into an impromptu dinner party by pairing with purchased hummus, tabouleh, and crisped pita. Get a taste of Morocco with this recipe, just read more
1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut into smaller pieces
2 small bell peppers, chopped in large chunks
1 large zucchini, sliced in 1/2 inch rounds
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Meanwhile, preheat grill or broiler.
- Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water.
- Blanch zucchini for 1 minute. Drain and refresh with cold water.
- Alternate chicken cubes, peppers and zucchini on skewers.
- Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.