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Grilled Chicken on Skewers with Moorish Spices

Grilled Chicken on Skewers with Moorish Spices Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 1/2 packages
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


  1. 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.
  2. In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper.  Cover and place in refrigerator until ready to serve.
  3. Prepare gas or charcoal grill or preheat broiler.
  4. 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.
  5. Serve with dollop of minted yogurt sauce.

Note

Recipe courtesy of the National Chicken Council




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