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Truth, lemons are a fairly new food group to me.
Sure, I have been drinking lemonade since I can remember, but other than that I can’t think of a time when I used lemons or knowingly consumed lemons.
I know that sounds so weird since lemons are probably one of the most used ingredients in all kitchens, but up until a year or so ago I never knew just how awesome lemons really were.
Also, I have seen all these awesome looking grilled lemons floating around in magazines and such, but when I go to grill mine, they turn out all funky looking. I mean really? What’s up with that?
Anyway, when I started to branch out, in terms of flavors and the dishes I was making, I realized that things like lemons, limes and herbs can make a HUGE difference. Meaning that they can MAKE a meal.
Mint is totally newish to me too. I definitely prefer it in savory dishes to sweet, but it can add just the right amount of coolness. Especially to a spicy dish.
These skewers definitely have a little kick to them so the minted goat cheese yogurt is the perfect touch. Everything about this meal is super simple, but simple is sometimes just soo good.
Switching gears.
You know what is so frustrating?
Town building departments and all their dang codes.
FYI, building codes totally suck.
Basically, they are telling me what I can and cannot do to the barn and it is so annoying.
So I had to get creative… maybe even a little sneaky, but it’s all gonna work out.
You’ll see soon!
Alright, that’s all for today. My mind is doing that thing where nothing creative or even remotely interesting is being produced. I think I need some drama or something to share.
Although, no drama is always good too.
Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt.
Servings: 8 SKEWERS
Calories Per Serving: 387 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Moroccan Chicken
- 1 1/2 pounds boneless skinless chicken cut into bite size cubes
- 2 cloves garlic
- 1 inch piece fresh ginger peeled + roughly chopped
- 2 teaspoon dried chile de arbol seeds removed (or 1/2 -1 cayenne pepper)
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup olive oil
- 1 small to medium lemons grated + juiced
- 1 ounce jar marinated artichoke quarters 6
- 1 bunch asparagus cut into fourths
Lemon Herb vinaigrette
- 1 lemon juiced + zest
- 1/2 a lime juiced
- 1/4 cup olive oil
- 1 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon honey
Minted Goat Cheese Yogurt
- 1/2 cup plain greek yogurt I use 0%
- 2 tablespoons fresh mint chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 lemon juiced
- salt and pepper to taste
- 2-3 ounces goat cheese crumbled
Instructions
- Place the chicken in a gallon size ziplock bag or medium size bowl.
- To the bowl of a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.
- Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.
- To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.
- Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.
Notes
Lemon Herb Moroccan Chicken adapted from Rachel Ray Magazine (April 2014).
As is grilling on a warm spring night… that is IF it happens to be warm, and not snowing where you are.
This post was originally published on April 16, 2014
I love these skewers of deliciousness! Of course it’s snowing outside today (curses, winter) but regardless, we are making it a point to grill this weekend. I might have to (read: definitely have to) add these to the menu!
Yes, curse this way too long winter!! 🙂
Thanks Stephanie!
YUM! Artichokes, asparagus, lemon, and Moroccan spices–all the best spring things with a little kick. I can’t wait to try this!
Thanks so much, Becky!!
I love your grilling ideas! It is consistently about 100° F in the summers where I live, so I grill almost daily because the thought of heating the house anymore by turning on the oven or stove is miserable! I’ve grilled lemons on skewers before, but never artichoke hearts. Great idea! I’ll definitely be giving this recipe a try once the hot weather rolls around! Thanks for sharing 🙂
Thanks so much, Kristin!! Hope the warm weather comes soon!!
Lemons and mint are the best. Living in San Diego, mint grows like a weed and right now the lemons are bursting off of the trees. Perfect kabob recipe for me! Pinned.
I am so jealous of were you live. Lets trade?? Ha! 🙂
Thanks Liz!
I love that we both channeled spring veggies today! #forkcheers
Yes, yes me too!! Thanks Lauren!
these look perfect..everything here works so well and flavors – yum yum yum. i have never grilled lemons either but now i will soon.
Thanks Dixya! Hope you had a great Wednesday!
I was just trying to figure out what I’m going to grill first this year, and I think you just answered that question for me. 😉 These chicken skewers look just amazing! You combined pretty much all my favorite things and I am salivating all over my keyboard as of right now. Gorgeous photos. — I love that photo of the grilled lemon! Gotta try that this summer!
Thank you so much!! Simple flavors like these are my favorite!
Tieghan, I am so glad you got on the lemon train because these skewers are perfection! I hardly ever cook lamb at home but this needs to be made and celebrated 🙂 Good luck with your creative building code solutions!
Thanks Amy!
This makes me so excited for grilling outside and eating light!
Grilling season! YA! Thanks Ali!
These skewers look so good!! Love the addition of the grilled lemons–one of my favorite restaurants does fried lemon slices, and they are amazing. That is next on my list of things to make.
Good luck with the barn (and all the building codes, I can imagine they are a pain)!
Fried lemon slices?!?! Amazing!
Woke up this morning to a fresh layer of snow…could use a lemony dish to brighten things up…It’s 25 degrees out so not sure when I’ll be grilling but as soon as it warms up I’m giving this recipe a try….and your right building and zoning codes do suck!!!
Thanks so much! Let’s hope for warmer days soon!
This is going on my immediate list of things to make. Chicken skewers are awesome – I’m always looking for new combos. Have you tried Meyer lemons? Omg…so good!
Never tried Meyer lemons, but I will soon!! Thanks Bri!
Hi, my name is Taylor and I am a Moroccan Chicken Skewer with Minted Goat Cheese Yogurt addict. I am alllll over these flavours…and these gorgeous photos! I hate taking pics of chicken and you are rockin’ it! Pinned
Thank you so much, Taylor!! Chicken is hard, agreed!
Tieghan, this is my kind of meal. This looks so yummy. My Middle Eastern roots thank you.
Thanks Norma!!
I think I’m in a little bit of a state of shock about your lemon comments. How?! Why?! I’m lost for words. For me, lemon is basically the 3rd condiment!
Haha! Don’t worry, I am all with you know!! Lemon rules! Thanks Rachel!