Spring Veggie + Lemon Moroccan Chicken Skewers w/ Minted Goat Cheese Yogurt
Spring Vegetable and zesty lemon-marinated Chicken Skewers with a refreshing yogurt dip
Spring Vegetable and zesty lemon-marinated Chicken Skewers with a refreshing yogurt dip
- 1 teaspoon salt
- 1 tablespoon salt
- salt and pepper to taste
- 1/2 cup olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds boneless skinless chicken cut into bite size cubes
- 2 cloves garlic
- 1 inch piece fresh ginger peeled + roughly chopped
- 2 dried chile de arbol seeds removed (or 1/2 -1 teaspoon cayenne pepper)
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1 teaspoon pepper
- 1 small to medium lemon grated + juiced
- 1 (6 ounce) jar marinated artichoke quarters
- 1 bunch asparagus cut into fourths
- 1 lemon juiced + zest
- 1 tablespoons fresh parsley chopped
- 1 teaspoon honey
- 1/2 lime juiced
- 1/2 cup plain greek yogurt (i use 0%)
- 2 tablespoons fresh mint chopped
- 1/2 lemon juiced
- 2-3 ounces goat cheese crumbled
- Carbohydrate 15.7597916926269 g
- Cholesterol 119.067997125 mg
- Fat 19.6387921433094 g
- Fiber 6.85657990456206 g
- Protein 41.0864703727382 g
- Saturated Fat 3.38156112205629 g
- Serving Size 1 1 Serving (396g)
- Sodium 162.176069595567 mg
- Sugar 8.90321178806484 g
- Trans Fat 1.66984280353489 g
- Calories 385 calories
Step-by-step
- Place the chicken in a gallon size ziplock bag or medium size bowl.
- To the bowl of a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.
- Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.
- To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.
- Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.
Metal skewers conduct heat internally, cooking dense proteins like chicken cubes evenly from the inside out while charring the exterior on medium-high grates. Wooden skewers require a minimum thirty-minute water soak to prevent scorching over open flames. Simmering the lemon zest for the vinaigrette for exactly one minute softens its bitterness, allowing the citrus oils to emulsify cleanly with the olive oil and honey.
Accompaniments and Swaps
Tangy goat cheese adds a rich, lactic salinity to the yogurt sauce that balances the warm smokiness of paprika and cumin in the marinade. Crumbled feta works as a direct one-to-one replacement for goat cheese if a sharper, saltier profile is desired, though the sauce will become slightly more crumbly rather than creamy. Serve these skewers alongside a bed of plain couscous or warm flatbread to soak up the loose lemon herb vinaigrette.
- Soak wooden skewers for at least thirty minutes to avoid flare-ups.
- Simmer citrus zest for one minute to remove harsh edges.
- Exchange goat cheese for feta in equal measure for a sharper tang.
