Moroccan Chicken Kabobs

  • Yield: 4 servings


1-1/4pound boneless, skinless chicken thighs, cut in 2 inch pieces
1tablespoon lemon juice
1tablespoon minced fresh ginger
1-1/2teaspoon cumin
1teaspoon sesame oil
1teaspoon ground coriander
1/2teaspoon paprika
1/4teaspoon cinnamon
2medium zucchini, cut in 1-1/2 inch pieces
8-- cherry tomatoes
1tablespoon vegetable oil
3/4teaspoon salt
1/2teaspoon freshly ground pepper
1-1/2cup chicken broth
1tablespoon butter
1cup couscous
1/2cup chopped green onion


  1. In medium bowl, mix together lemon juice, ginger, cumin, sesame oil, coriander, paprika and cinnamon. Add chicken, cover and refrigerate at least 30 minutes. Loosely thread 4 skewers, alternating chicken with vegetables. (If using wooden skewers, soak in warm water for 30 minutes to prevent burning.) Brush lightly with vegetable oil; sprinkle with salt and pepper. Arrange on broiler pan sprayed with nonstick cooking spray and place in oven. Broil about 4 inches from heat, turning occasionally, about 12 minutes or until fork can be inserted in chicken with ease. In medium saucepan over high heat, place chicken broth and butter and bring to a boil; stir in couscous. Remove from heat, cover and let stand 5 minutes. Stir in green onions. Arrange couscous on platter with kabobs on top.