This is a fantastic summer dinner for anyone who loves to grill! And if you’d rather fore-go the BBQ you can prepare these kabobs on your skillet, as well. The marinade is wonderful and rich with flavor, the pineapple gives it a sweet edge and the zesty chilli yogurt dressing is the perfect accompaniment to this plate. You can serve the chicken on a bed of jasmine rice or on a pita or, as I prefer, on fresh naan bread. (My easy naan bread recipe is here) Enjoy!!
Moroccan Chicken With Pineapple & Chilli Yogurt
Ingredients
- 4 chicken breast, trimmed and diced into bite-size cubes
- about 6 wooden skewers (soak in water to avoid burning on grill)
- 1 red onion, diced into bite-size pieces for skewering
- 2 Tbsp olive oil
- 1 lemon, squeezed
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cumin
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 pineapple, sliced into wedges
- 1/2 cup plain greek yogurt
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 lemon, zested
- 2 tsp chilli, fresh
- 1 clove garlic, minced
Directions
- To prepare chicken marinade: combine olive oil, lemon juice, garlic, ginger, cumin, cilantro, paprika, cinnamon and turmeric in large ziplock bag. Mix well. Add the chicken pieces to the bag and shake to combine, then let rest in fridge for 2-8 hours.
- Using pre-soaked wooden skewers, alternate meat and red onion on skewers. Preheat grill to medium-high heat and grill skewers until chicken is cooked through, about 5-7 minutes per side.
- Meanwhile, in medium bowl, combine the greek yogurt, lemon juice, salt, lemon zest, chilli and garlic. Mix well and set aside.
- On naan bread or pita, arrange chicken skewers and pineapple slices, dallop a few spoonfuls of chilli yogurt on top. Serve and enjoy!