CIAMOM's Moroccan Chicken Kebabs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup nonfat plain yogurt1/4 cup chopped fresh parsley2 tablespoons chopped fresh cilantro2 tablespoons lemon juice1 tablespoon extra-virgin olive oil3 cloves garlic, minced1 1/2 teaspoons paprika1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon freshly ground pepper1/8 teaspoon cayenne pepper1 pound boneless, skinless chicken breasts, cut into 1" cubes2 bell peppers, diced into 1" pieces1 medium zucchini, halved lengthwise and cut into 1/2" slices
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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CIAMOM.
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.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CIAMOM.
Nutritional Info Amount Per Serving
- Calories: 197.9
- Total Fat: 5.3 g
- Cholesterol: 66.0 mg
- Sodium: 382.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.4 g
- Protein: 28.4 g
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