I know, I know. I really need to up my chicken recipes. Cooking Light must realize this too because they had a recipe for Spicy Moroccan Chicken Skewers that I couldn’t pass up. The original recipe suggested serving the skewers with Greek yogurt, so I made a quick raita to go with them. I also served it with a simple couscous. This recipe does involve marinating the chicken for 2 hours, so prepare accordingly. (I made this over a weekend, I think this might be tough to make on a weeknight.)
Ingredients:
- 1 1/2 tablespoons minced fresh garlic
- 1 1/2 tablespoons chile paste (such as sambal oelek)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 5/8 teaspoon kosher salt, divided
- 4 skinless, boneless chicken thighs, cut into 30 pieces
- 1/2 yellow bell pepper, cut into 12 pieces
- 12 cherry tomatoes
- Cooking spray
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1/2 a cucumber, chopped
- 2 tablespoons chopped mint
- the juice of 1 lime
- Salt and pepper, to taste