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In a bowl combine parsley, cumin, cinnamon, coriander, ginger, paprika, cayenne, garlic, black pepper, and Morton ® Fine Sea Salt. Stir to combine.
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Toss chicken in prepared spice mixture along with enough olive oil to coat evenly. Marinate in the refrigerator for 2 hours, preferably overnight.
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Prepare a gas or charcoal grill to high heat, 450-500 Fahrenheit degrees.
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Skewer chicken by “folding” pieces onto skewer alternating every couple pieces with Preserved lemon slices. Repeat with remaining skewers.
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Grill skewers over high heat, turning once for about 10 minutes or until chicken is cooked through.
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Serve skewers with couscous and yogurt sauce.
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For “Preserved” Lemons: Slice lemons into ¼” thick rounds and toss together with remaining ingredients.
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Pile lemons into jar and cover with lid. Keep at room temperature for 24 hours.
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Transfer jar to refrigerator and store for up to 2 weeks.
Tastemade Recipes
Moroccan Spiced Grilled Chicken Kebabs with Quick “Preserved” Lemons
A blend of Moroccan herbs and spices dress up your drab chicken for your next summer cook-out. We also find a shortcut to an age-old preservation technique off preserving lemons.
Salts used: Kosher Salt for preserving the lemons and Fine Sea Salt for the grilled chicken
Ingredients
- 3 pounds boneless, skinless chicken thighs cut into 2" pieces
- 2 tablespoons freshly chopped parsley
- 1 tablespoon ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon cayenne
- 2 tablespoons minced garlic
- ½ teaspoon black pepper
- ½ teaspoon Morton ® Fine Sea Salt
- Olive Oil
- Skewers for Grilling
- Couscous, for Serving
- Yogurt Sauce, for Serving
- For "Preserved" Lemons: 3 Meyer Lemons, scrubbed clean
- 1 tablespoon brown sugar
- 1 tablespoon Morton ® Kosher Salt
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon chili flakes (optional)
- 1 quart-size jar with lid for "aging"