casablanca chicken kebabs

(1 rating)
Recipe by
NIKKI SMITH
HEMET, CA

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

  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    grated lemon zest
  • 1 tsp
    grated orange zest
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1/2 tsp
    ground saffron
  • 1/8 tsp
    cinnamon
  • 3/4 lb
    skinless boneless chicken thighs, cut into 1-inch pieces
  • 1/4 tsp
    freshly ground pepper
  • 1 md
    zucchini, halved lenthwise and cut crosswise into into 16 pieces
  • 1 tsp
    salt
  • lemon wedges

How To Make casablanca chicken kebabs

  • 1
    Combine 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.
  • 2
    Spray the grill rack with nostick spray; prepare the grill. If using wooden skewers, soak them in water for 30 minutes.
  • 3
    Alternately 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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