INGREDIENTS
- 2 póund bóneless skinless chicken breasts, cut intó bite size chunks
- 2 tablespóóns extra virgin ólive óil
- 1/3 cup plain Greek yógurt
- 1 tablespóón smóked paprika
- 1 tablespóón fresh cilantró, chópped
- 2 teaspóóns gróund cumin
- 3 clóves garlic, minced ór grated
- 1 inch fresh ginger, grated
- kósher salt
HERBY LEMÓN ÓLIVE VINAIGRETTE
- 1/4 cup fresh lemón juice + 2 teaspóóns lemón zest
- 1/4 cup extra virgin ólive óil
- 1/4 cup fresh cilantró, chópped
- 1/2 cup pitted green ólives, tórn
- 1 pinch crushed red pepper flakes
- kósher salt
- 1/3 cup crumbled góat cheese ór feta cheese
INSTRUCTIÓNS
1. In a gallón size zip tóp bag, cómbine the chicken, ólive óil, yógurt, paprika, cilantró, cumin, garlic, ginger, and a large pinch óf salt.
Marinate fór 15 minutes ór up tó óvernight in the fridge.
2. Set yóur grill, grill pan ór skillet tó medium-high
heat. Take skewers and thread the chicken pieces ón.
4. Brush the chicken ón the skewers lightly with ólive óil.
Grill the skewers until lightly charred and cóóked thróugh, turning them óccasiónally
thróughóut cóóking, abóut 10 tó 12 minutes tótal.
5. Tó make the vinaigrette, cómbine the lemón juice, lemón
zest, ólive óil, cilantró, ólives, crushed red pepper flakes, and a pinch óf
salt in a bówl. Stir in the cheese.
6. Serve the skewers drizzled with vinaigrette. Enjóy!
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