Moroccan Grilled Chicken Kabobs

Wow, was this delicious! Spicy, but delicious. The 1/4 tsp cayenne was a little too much for me, but it sure was tasty over all.

I think it's amusing that for almost every instance I do marinated chicken I cube the chicken and make it a kebab. Then when I have a recipe that actually is a kebab I don't. 

I'd make this again for sure. For my taste I'd cut down on the cayenne but otherwise, so good. I marinated it for 3 hours and it seemed to be the right amount for this. 

I'm also addicted to this Roasted Frozen Broccoli now. It's so easy and so good. Tonight I drizzled with olive oil and then put lemon pepper and salt on it. So good. 

Moroccan Grilled Chicken Kabobs

Recipe from Closet Cooking

Serves 4

• 1 pound boneless-skinless chicken, cut into small pieces
• 2 T lemon juice (~1/2 lemon)
• 2 T olive oil
• 1 tsp paprika
• 1/2 tsp cumin, toasted and ground
• 1/8 tsp cinnamon
• 1/8 tsp ginger
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, chopped

Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.