Marinated Moroccan Chicken Kabobs
Wilted Spinach with Pine Nuts and Raisins
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 3 Tbsp mayonnaise
- 5 Tbsp olive oil, divided
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- 2 cloves garlic, minced
- 2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh cilantro
- ⅛ 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, 3 Tbsp oil, paprika, cumin, and garlic; seal bag, and chill 1 hour 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, covered, 6 to 7 minutes per side or until done.
- Meanwhile, whisk together 2 Tbsp oil, lemon juice, cilantro, and red pepper. Season with salt and pepper to taste; drizzle over kabobs before serving.
Side Dish Ingredients
- 1 clove garlic, minced
- 2 Tbsp pine nuts
- 1 Tbsp olive oil
- 1 (10-oz) pkg baby spinach
- 1 Tbsp golden raisins
Side Dish Instructions
- Sauté garlic and nuts in hot oil in a large skillet over medium heat 30 seconds or until fragrant.
- Add spinach and raisins; sauté 5 minutes or until spinach is wilted. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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