Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce and Couscous

We were hosting a guest, and I thought this would be a good recipe that I could prepare ahead of time and then throw on the grill when we were ready to eat.   It turned out excellent.  We all enjoyed the flavor of the chicken.  I liked the yogurt dipping sauce as well, although the recipe made WAY too much and I'd recommend cutting it in half.  As a bonus, I was able to use a lot of fresh mint from my herb garden.  The recipe looks long, but it was easy.  I made a salad and Moroccan Couscous recipe to go along with our kabobs because it's super fast to prepare. I liked the cinnamon flavor of the couscous.

Moroccan-Spiced Chicken Kabobs with Lemon Yogurt Sauce
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Marinade Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
2 tablespoons fresh lemon juice
2 teaspoons honey
1&1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cayenne pepper

4 (6oz each) boneless, skinless chicken breast halves, cut into 1&1/2" pieces

Sauce:
2 cups whole-milk plain Greek yogurt
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup finely chopped fresh mint leaves
2 garlic cloves, minced
1 teaspoon kosher salt
1 large red bell pepper, cut into 1&1/2" squares
1 large green bell pepper, cut into 1&1/2"squares
1 small red onion, cut into 8 wedges and separated into layers

Directions:
Whisk the marinade ingredients.  Pour 1/4 cup of marinade into a medium bowl and reserve for the vegetables.  Place the chicken in a large resealable plastic bag and pour in the marinade. Seal and turn to distribute the marinade.  Refrigerate for 4 hours, turning occasionally.

Whisk the sauce ingredients.  Cover and refrigerate until ready to use.

Put the veggies in the bowl with the reserved marinade and turn to coat.   Remove the chicken from the bag and discard the marinade.  Thread the chicken, peppers, and onion alternately onto skewers (if using wood, soak for at least 30 minutes first).

Grill the kabobs over direct medium heat until the meat is done, about 8-10 minutes, turning once or twice.  Remove from the grill and let rest for 2-3 minutes.  Serve warm with the sauce.

*****

Moroccan Spiced Couscous

Recipe from Thug Kitchen

Serves 4

Ingredients:
1&1/2 cups couscous
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1&1/2 cups boiling water
1&1/2 tablespoons olive oil
2 tablespoons rice vinegar
2 to 3 cups spinach, chopped into thick ribbons
1 cup chopped orange segments

Directions:
Mix the couscous, salt, and spices in a medium saucepan with a tight-fitting lid.  Add the boiling water and stir.  Cover and let sit for 8 minutes until all the water is absorbed.  Fluff with a fork.

Mix together the oil and vinegar and add to the couscous.  Fold in the spinach and orange pieces.  Season to taste and serve,