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Grilled Chicken on Skewers with Moorish Spices  Rate/Review This Recipe |
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Prep/Cook Time: 20 minutes + marinate time
Servings: 4
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Ingredients
1 1/2 packages PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
cut into 1-inch pieces/about 40 pieces
2 lemons, juiced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons oregano
1 teaspoon black pepper
1/3 cup olive oil
40 seedless red grapes
Yogurt Sauce:
1/3 cup plain yogurt
1 lemon, zested
1 tablespoon lemon juice
1/2 teaspoon cumin
3 tablespoon fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for 1 hour, or up to overnight.
- In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.
- Prepare gas or charcoal grill or preheat broiler.
- Thread 5 chicken pieces and 5 red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.
- Serve with dollop of minted yogurt sauce.
Note
Recipe courtesy of the National Chicken Council
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