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Chicken >> Grilled Chicken On Skewers With Moorish Spices
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Chicken >> Grilled Chicken On Skewers With Moorish Spices


Chicken: 1 ½ Pounds Chicken Thighs, Boneless And Skinless, Cut Into 1-inch Pieces (about 40) 2 Lemons, Juiced 2 Teaspoons Ground Coriander 2 Teaspoons Ground Cumin 1 Teaspoon Salt 1 ½ Tablespoons Oregano 1 Teaspoon Black Pepper 1/3 Cup Olive Oil 40 Seedless Red Grapes Yogurt Sauce: 1/3 Cup Plain Yogurt 1 Lemon, Zested 1 Tablespoons Lemon Juice ½ Teaspoon Cumin 3 Tablespoons Fresh Mint, Chopped ½ Teaspoon Salt ¼ Teaspoon Black Pepper
In Shallow Glass Dish, Combine Chicken Pieces With Lemon Juice, Coriander, Cumin, Salt, Oregano, Pepper And Olive Oil.
Stir Well, Cover With Plastic And Allow To Marinate In Refrigerator For One Hour, Or Up To Overnight.
In Medium Bowl, Combine Yogurt, Lemon Zest, Lemon Juice, Cumin, Mint, Salt And Pepper.
Cover And Place In Refrigerator Until Ready To Serve.
Prepare Gas Or Charcoal Grill Or Preheat Broiler.
Thread Five Chicken Pieces And Five Red Grapes, Alternating, On A 12-inch Wooden Or Metal Skewer, Or A Sturdy Rosemary Branch.
(if Using Wooden Skewers, Soak In Water For One Hour.) Place On Grill And Cook, Turning, Until Done Throughout, About 15 Minutes.
Serve With Dollop Of Minted Yogurt Sauce.

Makes 4 Servings. You can serve with your family and friends.
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