Food & Drink

Moroccan Chicken Skewers



For the chicken:

2 teaspoons crushed red pepper  

2 teaspoons ground McCormick tumeric   

1 cup plain whole-milk Greek yogurt

3 tablespoons extra-virgin olive oil

2 tablspoons red wine vinegar

1 tablespoon tomato paste

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

6 garlic cloves, roughly chopped

1 lemon, juiced

1 lemon, cut into wedges/sliced for servin

2 1/4 pounds boneless skinless chicken (thighs and/or breasts), cut into 1 1/4-inch cubes


Combine the crushed red pepper and ground McCormick turmeric in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes.

Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine.

Stir in garlic and lemon juice, then chicken. Cover and chill for 1 hour.

Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.

Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.

Serve with extra lemon wedges and warm pita bread, Labneh or tzatzik, chopped tomatoes, and fresh mint leaves




Recipe and photo: Gaby Dalkin                           

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