Moroccan Chicken Kebabs

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp. grated  peeled fresh ginger
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• pinch of cayenne
• 1 1 /2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 small zucchini, cut into 12 (1 1/2-inch) pieces
• 8 cherry tomatoes
• 1/2 tsp. salt
• freshly ground black pepper

Makes 4 Servings

1. Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 1 hour or up to 4 hours.
2. Spray a broiler rack with extra-virgin olive oil spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and pepper and spray with extra-virgin olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10-12 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish takes on a new take on kebabs. They're full of heat and flavorful spices and will quickly fill you up. They are also succulent and juicy. I highly recommend serving a side of couscous for an authentic Moroccan flare and it will look and taste elegant.