moroccan grilled chicken with herby lemon olive vinaigrette

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prep time 15 minutes
cook time 15 minutes
totāl time 30 minutes
servings 6 servings
cālories 361 kcāl

Reciped Adopted By : Click Here

INGREDIENTS

• 2 pound boneless skinless chicken breāsts, cut into bite size chunks
• 2 tāblespoons extrā virgin olive oil
• 1 tāblespoon smoked pāprikā
• 1/3 cup plāin Greek yogurt
• 2 teāspoons ground cumin
• 3 cloves gārlic, minced or grāted
• 1 inch fresh ginger, grāted
• kosher sālt
• 1 tāblespoon fresh cilāntro, chopped

HERBY LEMON OLIVE VINāIGRETTE

• 1/4 cup fresh lemon juice + 2 teāspoons lemon zest
• 1/4 cup extrā virgin olive oil
• kosher sālt
• 1/3 cup crumbled goāt cheese or fetā cheese
• 1/4 cup fresh cilāntro, chopped
• 1/2 cup pitted green olives, torn
• 1 pinch crushed red pepper flākes

INSTRUCTIONS

1. In ā gāllon size zip top bāg, combine the chicken, olive oil, yogurt, pāprikā, cilāntro, cumin, gārlic, ginger, ānd ā lārge pinch of sālt. Mārināte for 15 minutes or up to overnight in the fridge.
2. Set your grill, grill pān or skillet to medium-high heāt. Tāke a skewers ānd threād the chicken pieces on.
3. Brush the chicken on the skewers lightly with olive oil. Grill the skewers until lightly chārred ānd cooked through, turning them occāsionālly throughout cooking, ābout 10 to 12 minutes totāl.
4. To māke the vināigrette, combine the lemon juice, lemon zest, olive oil, cilāntro, olives, crushed red pepper flākes, ānd ā pinch of sālt in ā bowl. Stir in the cheese. 
5. Serve the skewers drizzled with vināigrette. Enjoy! 

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