Moroccan Grilled Chicken Kebobs with Tzatziki Sauce

Happiness held is the seed;

happiness shared is the flower.

John Harrigan

Moroccan Grilled Chicken Kabobs with Tzatziki Sauce

Cook's Notes:
Tasty grilled skewered chicken marinated in a Moroccan style spice blend. It is easy to make marinating the chicken in lemon juice, olive oil and a blend of spices and then grilling it to perfection. The spice blend is made with a number of ingredients including a base of paprika with a touch of heat being provided by some cayenne and a hint of the exotic by the cinnamon, ginger and turmeric. Grilling the chicken only takes a few minutes. As a time saver serve kabobs using a prepared box of herb couscous or Basmati Rice (Roasted Chicken Flavor and Herbs with Orzo Pasta).
Recipe adapted from closetcooking.com and serves 4. 
Cooking Tip: I found grilling the kebobs on double sheet of foil worked well.

Ingredients:

• 1 pound boneless-skinless chicken, cut into chunks 
• 2 TB. lemon juice (half of a fresh lemon) 
• 2 TB. olive oil , Garlic Olive Oil or Eureka Lemon Fused Olive Oil 
• 1 tsp. paprika 
• 1/2 tsp. ground cumin 
• 1/8 tsp. cinnamon 
• 1/8 tsp. ginger 
• 1/4 tsp. turmeric, saffron or curry 
• 1/4 tsp. cayenne pepper 
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 cloves garlic, minced 
• lemon slices 
• 10 large wood skewers (soaked at least 30 minutes in water). 
• optional veggies to thread on skewers: zucchini (green or yellow), sliced into 1/3″ rings, medium bell peppers, cut into 1″ pieces, 1 medium sweet or red onion, sliced into chunks, medium sized mushrooms, rinsed and dried on paper towels 

Directions:

• Place chicken pieces in a bowl, drizzle with olive oil and lemon juice. Combine spices in another small bowl and sprinkle over chicken pieces. Place in a freezer zip loc bag and marinate the chicken for several hours.
• Drain marinade and skewer the chicken with veggies. Grill over medium-high heat until cooked, about 10 minutes per side.
• Serve with Tzatziki Sauce-a Greek cucumber yogurt dip. It’s a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip. 

Tzatziki Ingredients:

• 1/2 English cucumber, peeled about 1 cup 
• 10 oz. plain Greek yogurt 
• 3 cloves garlic, minced 
• 1 TB. lemon juice
• 1/3 cup chopped fresh dill or 1-1/2 tsp. dried dill 
• 1 TB. freshly squeezed lemon juice 
• 1/2 tsp. sea salt, or to taste 
• 1/8 tsp. black or lemon pepper 

Tzatziki Directions:
The cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful with two paper towels. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
Combine the strained and chopped cucumber with plain Greek yogurt, lemon juice, minced garlic, dill, salt and pepper.
Mix everything together in blender pulse a few times, but not puree it. For best flavor make the sauce the day before for flavors to meld.

If you want to cheat I won't tell as I found this product in the produce section 
Tzatziki Ranch Greek Yogurt Dressing

2 TB= 30 calories

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