Moroccan Chicken Kabobs
Couscous and Lemony Zucchini
Ingredients
- 2 lb boneless, skinless chicken breasts
- ⅓ cup mayonnaise
- ⅓ cup plus ¼ cup olive oil, divided
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 4 cloves garlic, minced
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh cilantro
- ¼ tsp crushed red pepper
Instructions
- Cut chicken into 2-inch pieces; season lightly with salt and pepper. Place in a zip-top plastic bag. Add mayonnaise, ⅓ cup oil, paprika, cumin, and garlic; seal bag, and chill at least 1 hour or up to 2 days.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken onto metal or bamboo skewers. Grill 6 to 7 minutes per side or until done.
- Meanwhile, whisk together ¼ cup oil, lemon juice, cilantro, and red pepper. Season with salt and pepper to taste; drizzle over kabobs before serving.
Side Dish Ingredients
- 1 (7.6-oz) pkg couscous
- 2 zucchini, sliced
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Side Dish Instructions
- Cook couscous according to package directions; keep warm.
- Cook zucchini in hot oil in a large skillet over medium-high heat until lightly browned. Add garlic; cook 30 seconds.
- Stir in lemon zest and juice; cook 1 minute. Add couscous; toss. Season with salt and pepper to taste.
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