| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 35 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground nutmeg
- 1 teaspoon cayenne
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1 1/2 cups plain whole-milk yogurt
- 3/4 cup fresh mint leaves, finely chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon harissa
- 4 cloves garlic, smashed
- 1 red onion, half finely chopped, half cut into 1- to 2-inch pieces
- 1 lemon, halved
- Freshly ground black pepper
- 2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
- 1 bell pepper, cut into 1- to 2-inch pieces
Instructions
- For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
- For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
- Soak 8 wooden skewers in water for at least 30 minutes.
- Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
- Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they’re deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 57 g |
| Cholesterol | 178 mg |
| Sodium | 1042 mg |
Reviews
Delighted, I will use half the sugar next time.
These were delicious!! My whole family loved them and want me to make them again. Thank you, Molly!
Family absolutely loved this and all asked for this to be made again. I forgot the mint but no one seemed to mind. Nice flavor of spice but not overly spicey. Easy to put together, marinated for 5 hours and chicken was very moist.
Yummy! Really easy, loved the marinade, very tender chicken. Marinated for 9 hours.
Delicious!
Best chicken kabobs ever! So flavorful and tender.
This is soooooooo good. One of our favorites!!!
Incredibly flavorful and easy to make. If using the grill, I recommend spraying the skewers with oil. I oiled the grill grates but did not spray initially and they were inclined to stick. Not an issue once I sprayed the skewers. Will make this again.
This marinade was delicious and made the chicken so juicy! I do not have a grill, so I baked the skewers at 450 for 15 minutes, rotating them once.
Fantastic recipe! I’m surprised there aren’t more glowing reviews! The chicken was incredibly flavorful and super-tender. I marinated the chicken overnight and grilled this time, but may give the oven a shot next go-around. Looking forward to making this again!