Moroccan Chicken Kebabs

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/4 cup nonfat plain yogurt
• 1/4 cup chopped fresh parsley, plus
• extra parsley, 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 (use a smokey or regular variety)
• 1 teaspoon ground cumin
• 1/4 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon cayenne pepper
• 1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
• 2 small red bell peppers (one of each is very attractive) or 2 small yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive)
• 1 red onion, cut into large 1 inch pieces
• 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. alternately, pour all of the ingredients together in a resealable platic bag and mix together.
• 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, red onion 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.