Moroccan Chicken Skewers with Crazy Good Green Sauce

Moroccan Chicken Skewers with Crazy Good Green Sauce is a chicken recipe built around Zest of 1 lemon, fresh lemon juice and olive oil. Plan on 6 servings and about 155 minutes.

• Yield 6 servings
• Ready in 155 minutes
• Prep 145 minutes
• Cook 10 minutes

Ingredients

Chicken

• Zest of 1 lemon , 1-2 teaspoons
• ½ cup fresh lemon juice , from about 2-3 lemons
• ¼ cup olive oil
• 3 to 4 cloves garlic , finely minced (or 1 teaspoon garlic powder)
• 1 tablespoon fresh ginger or ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt , I use coarse, kosher salt
• ½ teaspoon ground coriander
• ¼ teaspoon black pepper
• 1 1 /2 to 2 pounds boneless skinless chicken breasts cut into 1-inch cubes

Green Sauce

• 1 cup fresh cilantro , lightly packed to measure
• ½ cup fresh mint
• ¼ cup chopped green onions or chives
• 3 tablespoons olive oil
• Zest of 1 lemon , 1-2 teaspoons
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Pinch of coarse , kosher salt
• ½ jalapeno , seeded and coarsely chopped (leave seeds in for more heat)

Instructions

1. For the chicken, in a small bowl or liquid measuring cup whisk together the lemon zest, lemon juice, olive oil, garlic, ginger, cumin, turmeric, salt, coriander, and pepper. Place the chicken pieces in a shallow dish (preferably with a lid), pour the marinade over and toss to coat. Cover and refrigerate for 2 to 3 hours (if marinading longer than that, the lemon juice might "cook" and toughen the meat).
2. For the sauce, in a blender or food processor add all the ingredients and puree until desired consistency. Season to taste with additional salt, if needed.
3. Preheat grill to medium-high. Brush grill grates with oil (I don't usually do this on my pellet grill, but I recommend doing so if chicken is prone to sticking on your grill). Thread the marinated chicken pieces onto wooden or metal skewers.
4. Grill for 6-8 minutes, turning once or twice, until cooked through. Serve the chicken skewers with the sauce.

Give it a minute off the heat, then serve it while it is still hot.