Moroccan Chicken Kabobs
Two-Tomato Couscous Toss
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- ⅓ cup olive-oil mayonnaise
- ⅓ cup plus ¼ cup olive oil, divided
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 4 cloves garlic, minced
- ¼ cup lemon juice
- ¼ cup chopped fresh parsley
- ¼ tsp crushed red pepper
Instructions
- Cut chicken into 2-inch pieces; sprinkle with ¼ tsp each salt and pepper. Stir together mayonnaise, ⅓ cup oil, paprika, cumin, and garlic in a gallon-size zip-top plastic bag; add chicken, 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, parsley, ½ tsp each salt and pepper, and red pepper. Drizzle over kabobs before serving.
