Moroccan Lemon-Herb Chicken Skewers

• Meat

  • 6 Chicken breasts, boneless skinless

• Produce

  • 1 tbsp Cilantro, fresh
  • 4 tbsp Flat-leaf parsley
  • 3 cloves Garlic
  • 3/4 tsp Ginger, ground
  • 1/4 cup Lemon peel strips, thin
  • 3 tbsp Thyme, fresh

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 3 tbsp Paprika
  • 1 tbsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Other

  • 1/4 cup plus 3 tbsp. EVOO

Found on rachaelraymag.com

Description

Directions

• In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette. Heat a grill or grill pan over medium-high. Cover grill with foil to prevent sticking. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.