Moroccan Chicken Skewers

• Meat

  • 2 1/4 lbs Chicken (thighs and/or breasts, boneless skinless

• Produce

  • 6 Garlic cloves
  • 2 Lemon
  • 1 Mint, fresh leaves
  • 1 Tomatoes

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt, coarse
  • 2 tsp Mccormick turmeric, Ground
  • 2 tsp Red pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 Pita bread

• Dairy

  • 1 cup Whole milk greek yogurt, plain

• Other

  • Labneh or tzatziki

Found on whatsgabycooking.com

Ingredients

• 2 teaspoons crushed red pepper
• 2 teaspoons ground McCormick turmeric
• 1 cup plain whole-milk Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoons tomato paste
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 6 garlic cloves, roughly chopped
• 1 lemon, juiced
• 1 lemon, cut into wedges/sliced for serving
• 2 1/4 pounds boneless skinless chicken (thighs and/or breasts), cut into 1 1/4-inch cubes
• Warm pita bread
• Labneh or tzatziki
• Chopped tomatoes
• Fresh mint leaves

Directions

• Combine the crushed red pepper and ground McCormick turmeric in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill for 1 hour.
• Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.
• Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.
• Serve with serving suggestions and extra lemon wedges