The secret to great tasting kebabs lies in a spice-filled marinade. These skewers boast a variety of colorful bell peppers, cherry tomatoes and a modest amount of lean chicken. The medley of cumin, coriander, cayenne pepper, and cinnamon spices gives the dish a Moroccan flair.
Soak the wooden kebab skewers in water.
Line 2 large rimmed baking pans with foil (1 pan if grilling).
Mince the garlic cloves.
In a medium mixing bowl, combine garlic, olive oil, lemon juice, coriander, cumin, cayenne pepper, cinnamon, and salt and pepper to taste.
Remove 2 tablespoons of marinade and set it aside in a large bowl.
Cut the chicken breast into 16 equal size chucks. Add the chicken to the medium bowl with the remaining marinade and toss well. Set the chicken aside to marinate.
Cut and seed each bell pepper; then, cut each pepper into 8 pieces and add it to the large bowl with reserved marinade. Add the cherry tomatoes. Toss the mixture to coat it with the marinade.
Cut the onion in half lengthwise and then each half into quarters, making 8 wedges.
To assemble the kebabs on skewers, slide on a tomato, green pepper, chicken, half of an onion wedge, red pepper, the other half of an onion wedge, chicken, yellow pepper, and another tomato (or in a more preferential order). Lay the kebabs on the baking pan(s).
If broiling, position the oven cooking rack 6 inches from broiler and turn it on high. If grilling, prepare the grill. Broil or grill the kebabs for 6 minutes. Turn the kebabs and cook for 6-8 minutes or until internal temperature of turkey is 165 degrees.
Serve with yogurt.
Serving Size: 2 Kebabs
Servings Per Recipe: 4