Grilled Chicken on Skewers with Moorish Spices
What Do You Think? Your Rating:
All fields are required.

Thank you for sharing your thoughts.

Grilled Chicken on Skewers with Moorish Spices

Grilled Chicken on Skewers with Moorish Spices

Serves 4 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Cholesterol mg 0%
Sodium mg 0%
Total Carbs g 0%
Dietary Fiber g 0%
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 1/2 pkg. 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
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.

TIP: Recipe courtesy of the National Chicken Council
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.