Moroccan-Spiced Chicken Skewers
2 lbs. chicken thighs, cut into 2″ cubes
1/4 cup olive oil
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp turmeric
1 tsp ground cinnamon
1 tbsp paprika
Salt & pepper, to taste
1 garlic cloves, minced
1 lemon, juiced
Italian parsley, for garnish
In a large bowl, combine the olive oil, cumin, coriander, turmeric, cinnamon, paprika, salt, pepper, minced garlic and lemon juice and whisk together until well blended.
Place the cubed chicken thighs in the bowl and toss well, ensuring that each piece is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the grill to medium-high heat.
Remove the marinated chicken from the refrigerator and thread the marinated chicken cubes onto skewers.
Place the skewers on the grill and cook the chicken for about 10 to 15 minutes, turning occasionally. Remove the skewers when chicken is cooked through and has beautiful grill marks on all sides. Let rest for 10 minutes, loosely covered with foil. This resting time helps keep the chicken juicy.
Garnish the skewers with parsley before serving.
Enjoy with a fresh baguette or pita and your favorite sides — French fries, rice or couscous.
