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Moroccan Ginger-Lemon Chicken Skewers
Grilled lemon halves, drizzled with honey and squeezed over the charred chicken skewers, added a final note of sweet-tart acidity that helped balance all the bold, savory seasonings. Minced fresh cilantro, parsley or mint brings bright color and a herbal freshness to the dish. Use whichever you prefer, or any combination of the three.
cup extra-virgin olive oil, plus extra to serve
01With a wand-style grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice. In a large bowl, stir together the zest, juice, oil, garlic, ginger, cumin, coriander, salt, pepper and 2 tablespoons of the honey.
Made this last evening and it was delicious! But what is the point of the lemon halves? Garnish? If so, why top with honey? Thanks
One of the best grilled chicken dishes ever! We love it so much that we have been making it every week. Incredible flavors. I thought the spices were adequate but will add a little more to see when I make it again tonight. We serve it with freekah and grilled green beans from the farmers market.
Should this be grilled with the grill top open or closed? Or does it not matter? New to the grill game
Hi Mike -
Generally, when you are grilling quick-cooking foods like burgers, shrimp, thin steaks, or, in this case, small pieces of chicken, you want to grill with the top open. For longer-cooking foods, grill covered. We will usually note it in the recipe if we want you to cover the grill. The only exception to this rule is if you want to grill in the winter and live in a cold climate. The grill won't be able to keep up with the colder outdoor temp so you may need to cover it to keep the heat inside.
The Milk Street Team
This is very delicious recipe. I made it all Sprint and summer on my Traeger last year. I do not put honey on lemons but the same sauce that goes on the chicken. I also put the same exact sauce on other veggies: asparagus, tomatoes. If I need more time, I cut chicken into bigger pieces and they can seat for 45 min or longer. Btw, the sauce is enough for 2 and half pounds of chicken.
This is an absolute masterpiece, one of the finest meals I've ever eaten anywhere. Seriously, drop whatever you are doing and go make this now.
This has become a go-to crowd pleaser, and every single person we've served it to has asked us for the recipe (so I send 'em over to Milk Street :), and there are never leftovers. Milk Street, you guys knocked it out of the park with this one.
Also, this is amazing served over couscous or rice, to sop up the drippings from the serving platter.
Brett says to double the amount of cumin and coriander. Also good broiled.