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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 would love to know how much lemon juice and zest you are using in Step 3. They are not listed in the ingredient list, so I’m kind of just winging it. :/
Oops! So sorry, it is 1 lemon, juiced + zested. Hope you love these!!
the intensity of the spices and the cool of the yogurt oh man in heaven 🙂
Thanks Dan!
Looks scrumptious. Is the side dish made with couscous or bulgar wheat?
Thank you! The side is couscous!
This dish is bursting with all the right flavors! I made this for dinner last night and complimented it with steamed kale quinoa. I tossed the quinoa with the lemon herb vinaigrette and some crumbled goat cheese. Compliments all around! Thanks for sharing!
Thanks so much!
Also you should add how much lemon zest you need. Had to go to the Rachel Ray recipe.
Building codes keep you safe, make sure your neighbors don’t do things that are dangerous to your health or sanity, and protect the environment. Building codes are what makes living in large groups tolerable. They are great! Aside from that, this recipe looks fantastic.
Here’s some awesome info on lemons that can save lives. I live in the gorgeous Island of Puerto Rico where lemons are in abundance, we have a variety that are as large as oranges but with small craters and undulations in the skin!!
I will definitely try this marvelous recipe. Thank you Tieghan.
Amazing frozen lemons…..
All it is…..is a frozen lemon
Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted.
How can you use the whole lemon without waste?
Simple.. Place the washed lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it) and sprinkle it on top of your foods.
Sprinkle it to your vegetable salad, ice cream, soup, cereals (hot or cold), noodles, spaghetti sauce, rice, sushi, fish dishes, Smoothies….. The list is endless.
All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before.
Most likely, you only think of lemon juice and vitamin C. Not anymore.
Now that you’ve learned this lemon secret, you can use lemon even in instant cup noodles.
What’s the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?
Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.
And yes, that’s what you’ve been wasting.
But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top
Of your dishes, you can consume all of those nutrients and get even healthier.
It’s also good that lemon peels are health rejuvenators in eradicating toxic elements in the body.
So place your washed lemon in your freezer, and then grate it on your meal every day. It is a key to make your foods tastier and you get to live healthier and longer! That’s the lemon secret! Better late than never, right? The surprising benefits of lemon!
Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy.
Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits.
You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy.
How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations
As you know, the lemon tree is known for its varieties of lemons and limes.
You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc… It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.
This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti-microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.
The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that It destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas…
The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.
And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.
So, give those lemons a good wash, freeze them and grate them. Your whole body will love you for it!!!!!
WOW!! Thank you so much for all this amazing info!!
This looks amazing! I love the artichokes! I want these in front of me now! Pinning!
Thanks Sommer! Have a great Easter!
THOSE LOOK INSANE! I have to make those
Thank you so much, Jackie! 🙂
These skewers look to-die-for – love the flavors!
Thanks so much, Laura! Hope you had a great Wednesday!
A perfect meal to get everyone in the spring time feel.
Thanks Naomi!
Since we’re confessing…up until about a year ago I didn’t like lemon with savory dishes! Now I squeeze it over 85% of the fresh veggies I make. Go figure!
Also, loving this and all of the moroccan dishes you’ve been featuring!
Haha! Thanks so much, Katie!!
We constantly have lemons in our house. I put them down the drain to make it smell good, put lemon in my water and to cook with. Welcome to the lemon world my friend.
I put them down the disposal everyday when I am done with them. Lime too! It’s the best!
Thanks Meagan!
Saving this recipe! LOVE it!
Thanks Sophia!
Wow, that looks like one mighty scrumptious meal!! The skewers look so flavor-packed, and that couscous looks awesome too 🙂
Thanks so much! 🙂 Hope you had a great Wednesday!