Moroccan Chicken Kebabs

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup nonfat plain yogurt
• 1/4 cup chopped fresh parsley (plus extra for garnish)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon cayenne pepper
• 1 lb chicken breast, trimmed of fat and cut into 1-inch pieces (boneless or skinless)
• 2 small bell peppers, cored, seeded and cut into 1 1/2-inch pieces (red and or or yellow)
• 1 medium zucchini, cut into 1/4-inch-thick rounds

Recipe

• 1 stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. add chicken and toss to coat well. cover with plastic wrap and marinate in the refrigerator for 20 minutes.
• 2 meanwhile, preheat grill or broiler. blanch bell peppers in boiling salted water for 3 minutes. remove with a slotted spoon and refresh with cold water. blanch zucchini for 1 minute. drain and refresh with cold water.
• 3 alternate chicken cubes, peppers and zucchini on skewers. grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. garnish with a sprinkle of chopped parsley.
• 4 when using wooden skewers, wrap the exposed parts with foil to keep them from burning. (contrary to conventional wisdom, soaking skewers in water doesn't protect them.).