Dinner/Entrée

Ras El Hanout Chicken Kebabs

Name: Ras El Hanout Chicken Kebabs
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 3 servings
Ingredients: 1/4 cup fresh lemon juice, reserve zest for yogurt sauce; 1/4 cup olive oil; 1 teaspoon garlic, minced; 1 tablespoons ras el hanout , (see notes); 1/2 teaspoon sea salt; several grinds pepper; 2 boneless skinless chicken breasts, about 20 ounces, cut in chunks about 1 1/2 x 1 1/2 inches; 1 sweet onion, cut in squares (use outer layers); 1 red bell pepper, cut in squares; 8 ounces plain Greek yogurt; zest of 1 lemon; 1 tablespoon fresh mint, minced; sea salt/pepper to taste

3 servings

portionen

15 minutes

aktive zeit

1 hour 30 minutes

gesamtzeit

Kochen beginnen

Zutaten

1/4 cup fresh lemon juice, reserve zest for yogurt sauce

1/4 cup olive oil

1 teaspoon garlic, minced

1 tablespoons ras el hanout , (see notes)

1/2 teaspoon sea salt

several grinds pepper

2 boneless skinless chicken breasts, about 20 ounces, cut in chunks about 1 1/2 x 1 1/2 inches

1 sweet onion, cut in squares (use outer layers)

1 red bell pepper, cut in squares

8 ounces plain Greek yogurt

zest of 1 lemon

1 tablespoon fresh mint, minced

sea salt/pepper to taste

Anweisungen

Combine marinade ingredients in 1 gallon zip bag. Add chicken chunks. Smoosh around to coat all the pieces.

Refrigerate 1-24 hours.

If using bamboo skewers, you'll want to pre-soak them at least 30 minutes.

Alternate chicken chunks with red pepper and sweet onion.

Grill 12-15 minutes (depending on size) to an internal temperature of 160 degrees. Cover and rest until ready to serve.

Whisk the ingredients for the yogurt sauce together.

Serve the skewers with the yogurt sauce, and enjoy!

Nährwertangaben

Portionsgröße

Kalorien

260

Gesamtfett

5 g

Gesättigtes Fett

Ungesättigtes Fett

Transfett

Cholesterin

Natrium

Gesamtkohlenhydrate

12 g

Ballaststoffe

Zucker insgesamt

Eiweiß

36 g