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.
FOR THE CHICKEN, WHISK:
FOR THE SAUCE, PURÉE:
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.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 5g 25%
Cholesterol 109mg 36%
Sodium 2187mg 91%
Carbs 13g 4%
*Percent Daily Values are based on a 2,000 calorie diet.