Moroccan Chicken Skewers
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
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
1 (6 ounce) jar marinated artichoke quarters
1 bunch asparagus, cut into fourths
Minted Goat Cheese Yogurt
1/2 cup plain greek yogurt (I use 0%)
2 tablespoons fresh mint, chopped
1/2 teaspoon crushed red pepper flakes
1/2 lemon, juiced
salt and pepper, to taste
2-3 ounces goat cheese, crumbled
1. Place the chicken in a gallon size ziplock bag or medium size bowl.
2. 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. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.
3. 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.
4. 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.
OR on the Cuisinart Indoor Grill for 9-10 min
Pairs Well With
This is one of Jonathan's favorites (better than ABA)