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Lunch / Dinner

Moroccan Chicken Kebabs with preserved lemon

What’s so special about Preserved Meyer Lemons, you may ask? Their exotic flavor is like no other. This indispensable Moroccan ingredient can make the difference between a good dish and a great one. This Moroccan Chicken Kebabs recipe also works using purchased preserved lemons, but homemade are so much better because you’re in control of the ingredients. Plus, they’re so easy to make and you won’t break the bank.

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Ingredients

FOR THE CHICKEN, WHISK:

FOR THE SAUCE, PURÉE:

Instructions

For the chicken, whisk together oil, preserved lemon, garlic, ginger, cumin, turmeric, salt, black pepper, pepper flakes, and coriander in a bowl for the marinade; toss in chicken. Cover bowl, refrigerate, and let chicken marinate at least 2 hours or overnight.

For the sauce, purée cilantro, mint, scallions, oil, lemon juice, preserved lemon, honey, and jalapeño in a mini food processor; season with salt. Preheat grill to medium-high. Brush grill grate with oil.

Thread chicken onto four metal skewers; coat with nonstick spray.

Grill kebabs, covered, on all sides, until chicken is cooked through, 8 minutes. Serve kebabs with sauce.

To use the preserved lemons, rinse them to remove some of the salt. Then quarter them, and if necessary, separate the pulp from the peel using a spoon.

To use the preserved lemons, rinse them to remove some of the salt. Then quarter them, and if necessary, separate the pulp from the peel using a spoon.

Nutritional Facts

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Sauces & Stuff

Preserved Meyer Lemons

Lunch / Dinner

Moroccan Chicken Soup

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