Zutaten für Moroccan Chicken Kebabs
- Nonfat Plain Yogurt
- Fresh Parsley
- Fresh Cilantro
- 2 tablespoons lemon juice
- Olive Oil
- Garlic Cloves
- 1 tablespoon paprika
- Ground Cumin
- 1 teaspoon salt
- Fresh Ground Pepper
- Cayenne Pepper
- Chicken Breast
- 1 large bell pepper, cored and cut into chunks
- 1 medium zucchini, sliced into 1/2-inch thick rounds
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Zubereitung von Moroccan Chicken Kebabs
- In a medium bowl, whisk together 1 cup plain yogurt, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon paprika, 1 tablespoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional).
- Add 1.5 lbs of cubed chicken to the marinade and toss to coat thoroughly.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes (longer is better, up to 4 hours).
- Preheat your grill or broiler to medium-high heat.
- Blanch 1 bell pepper (any color), cored and cut into chunks, in boiling salted water for 3 minutes. Remove with a slotted spoon and immediately plunge into ice water to stop the cooking process.
- Blanch 1 medium zucchini, sliced into 1/2-inch thick rounds, for 1 minute. Drain and refresh with cold water.
- Optional: Add 1 medium onion, cut into chunks, and/or 8 oz sliced mushrooms to the vegetables.
- Thread the marinated chicken, bell peppers, zucchini, and any optional vegetables onto skewers, alternating ingredients.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Wrap the exposed ends of the skewers with foil.
- Grill or broil the kebabs for 3-4 minutes per side, or until the chicken is cooked through and no longer pink inside.
- Garnish with fresh chopped parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
13g
Fat
17g
Carbs
2g
