casablanca chicken kebabs
(1 rating)
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This is one of my favorite Weight Watchers recipes. I got this in The old Flex and Core book. I hope you enjoy..
(1 rating)
yield
4 ( 1 serving) 4 points
prep time
15 Min
cook time
2 Hr 30 Min
Ingredients For casablanca chicken kebabs
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1 Tbspolive oil, extra virgin
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1 Tbspfresh lemon juice
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2 tspgrated lemon zest
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1 tspgrated orange zest
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1 tspground cumin
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1/2 tspground coriander
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1/2 tspground saffron
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1/8 tspcinnamon
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3/4 lbskinless boneless chicken thighs, cut into 1-inch pieces
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1/4 tspfreshly ground pepper
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1 mdzucchini, halved lenthwise and cut crosswise into into 16 pieces
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1 tspsalt
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lemon wedges
How To Make casablanca chicken kebabs
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1Combine the oil, lemon juice , lemon zest , orange zest , cumin, coriander, saffron, cinnamon and pepper in a zip-close plastic bag; and add chicken. Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turnign the baf occasionally, at least 2 hours or up to 4 hourss.
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2Spray the grill rack with nostick spray; prepare the grill. If using wooden skewers, soak them in water for 30 minutes.
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3Alternately thread the chicken and zucchini onto a 4 ( 10 inch) metal or wooden skewers. Sprinkle the kebabs with salt and place on the grill rack. Grill the kebabs, turning every 2 minutes, until the chicken is cooked through, about 15 minutes. Serve with lemon wedges.
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