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Moroccan Chicken Skewers

Moroccan Chicken Skewers

  • Makes
    4-6 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

These broiled chicken skewers are finished with the juice of charred lemon halves that have been drizzled with honey, along with a sprinkle of fresh herbs. Cilantro, flat-leaf parsley or mint are good choices, alone or in combination.

Ingredients

  • Grated zest and juice of 1 lemon, plus 2 lemons, halved

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons honey, plus extra to drizzle

  • 1

    tablespoon finely grated fresh ginger

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • Kosher salt and ground black pepper

  • 1½

    pounds halved boneless, skinless chicken thighs

  • Chopped fresh herbs

Heat the broiler with a rack 4 inches from the element. In a medium bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2 teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons. Toss the chicken with the remaining mixture. Scrunch the chicken onto metal skewers, then place on a foil-lined rimmed baking sheet. Add the 4 lemon halves. Broil until charred, about 12 minutes, flipping halfway through. Spoon the reserved lemon-oil mixture over the chicken. Sprinkle with herbs. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.

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