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Moroccan Grilled Chicken Kabobs with Tzatziki SauceTasty 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). Pair the meal with fresh fruit and homemade chocolate brownie.
https://sockfairies.blogspot.com/2018/10/all-hallows-eve.html
Recipe adapted from closetcooking.com and serves 4.
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 or overnight in the refrigerator.
- Drain marinade and skewer the chicken with veggies. Grill over medium-high heat until cooked, about 10 minutes per side.
Ingredients:
- 1/2 English cucumber, peeled about 1 cup
- 10 oz. plain Greek yogurt
- 3 cloves garlic, minced
- 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
- 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.
Some other Ever Ready Specials include:
https://sockfairies.blogspot.com/2016/05/fire-up-grill.html
Lemon Dijon Salmon with Spinach, Squash and Potatoes
Both recipes found at
https://sockfairies.blogspot.com/2016/05/fire-up-grill_26.html
Ever Ready Drink Specials
Strawberry Mojito
Ingredients:
- 2 cups strawberry margarita mix
- 1 cup club soda
- 2 cups crushed ice
- tequila (for adults only)
- OPTIONAL BUT REALLY MAKES IT A PARTY DRINK
- lime slices and fresh strawberries for garnish
- Sugar sprinkles
- 1 teaspoon corn syrup
- Prepare glasses. Using your finger or a small paint brush just for food, bush corn syrup along rim of glass. Dip Glasses in sprinkles and set aside.
- Combine margarita mix and crushed ice in a blender, blend until desired consistency. Add club soda and pulse just to combine.
- Pour into prepared glasses. For adults only, top with a shot of tequila. Garnish with fruit and enjoy.
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If you drain the yogurt in cheesecloth overnight, the tzatziki will be much thicker, too.
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