Moroccan Chicken Skewers

Ingrediente

3 lemons

¼ cup extra-virgin olive oil, plus extra to serve

2 medium garlic cloves, finely grated

1 tablespoon finely grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

Kosher salt and ground black pepper

3 tablespoons honey, divided

1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds

¼ cup minced fresh cilantro, flat-leaf parsley or mint

Instrucțiuni

With a wand-style grater, use 1 lemon to grate 1 tablespoon zest and squeeze 2 tablespoons juice into a large bowl. Stir in the oil, garlic, ginger, cumin, coriander, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons of honey. Add the chicken, toss and set aside for 15 to 30 minutes. Set a wire rack in a rimmed baking sheet. Heat the broiler with a rack about 4 inches from the element.

Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer; set the skewers on the prepared rack. Cut the remaining 2 lemons in half and arrange cut side up next to the chicken.

Broil until the chicken is well charred all over, 10 to 15 minutes, turning halfway through; the lemon halves should be charred on the cut sides.

Transfer the skewers and lemon halves to a platter. Drizzle the remaining 1 tablespoon honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with the herbs. Serve with the remaining lemon halves on the side.

Note

Don’t marinate the chicken longer than 30 minutes or the lemon juice and ginger will make it mushy.

Charred lemon halves topped with a drizzle of honey provide a sweet-tart counterpoint to chicken in this robustly flavored dish. The chicken gets a spice rub inspired by a recipe for chermoula in Mourad Lahlou’s “New Moroccan.” Minced fresh cilantro, parsley or mint brings bright color and herbal freshness to the dish. Use whichever you prefer, or a combination.