Moroccan chicken kebabs
fresh lemon juice
2 tsp, fresh, peeled and grated
uncooked boneless skinless chicken thigh(s)
1½ pound(s), cut into 2-inch pieces
2 small, cut into 12 (1 1⁄2-inch) pieces
fresh cherry tomato(es)
- Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours.
- Spray a broiler rack with olive oil nonstick spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and spray with olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10–12 minutes. Yields 1 kebab per serving.