Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Whenever the weather starts to warm up, I find myself craving something fresh and vibrant, like these Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt. There’s something magical about the combination of tender grilled chicken infused with zesty lemon and fragrant spices, all complemented by the creamy, tangy yogurt dip. One sunny afternoon, I decided to invite some friends over for a little backyard gathering, and these skewers were the star of the show. The scents of garlic, ginger, and smoked paprika wafted through the air, making everyone’s mouth water before the meal even started.

As I prepared the skewers, I felt a sense of excitement. I could already envision my friends’ smiles as they took their first bites. I marinated the chicken ahead of time, letting it soak up all those wonderful flavors. This is key to ensuring that each piece is juicy and bursting with taste. And let’s not forget the minted goat cheese yogurt that I whipped up on the side—it adds a refreshing contrast that perfectly balances the savory notes of the skewers. Each bite is a delightful explosion of flavors.

So, whether it’s a summer barbecue, a casual weeknight dinner, or even a celebratory gathering, these skewers are the perfect dish to impress your guests. They’re easy to make, full of flavor, and sure to become a favorite in your household. Why not fire up the grill and try these Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt today? It’s a culinary journey you won’t regret!

What You Need for Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

The ingredients for the Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt come together beautifully, creating a dish that’s both flavorful and vibrant. Each ingredient plays a crucial role, from the marinated chicken to the zesty yogurt dip. The combination of herbs and spices not only adds depth but also brings a taste of Morocco to your table.

• 1 1/2 pounds boneless skinless chicken, cut into bite-sized cubes – This is the star of our dish, marinated in a blend of spices that infuse it with flavor.
• 2 cloves garlic – A must-have for that aromatic punch.
• 1 inch piece fresh ginger, peeled and roughly chopped – Adds warmth and a touch of sweetness.
• 2 teaspoons dried chile de arbol, seeds removed (or 1/2 to 1 cayenne pepper) – For a hint of heat that can be adjusted to your preference.
• 2 tablespoons fresh cilantro – This herb brings freshness and bright flavor.
• 2 tablespoons fresh parsley – Adds color and a mild taste.
• 1 tablespoon smoked paprika – Gives a lovely smoky flavor that enhances the dish.
• 1/2 tablespoon cumin – A warm spice that adds depth.
• 1/2 teaspoon cinnamon – A surprise ingredient that rounds out the flavor profile.
• 1 teaspoon salt – Essential for flavor.
• 1 teaspoon pepper – For a bit of spice.
• 1/2 cup olive oil – This is key for marinating the chicken and keeping it moist.
• 1 small to medium lemon, grated and juiced – Brings brightness and acidity to the dish.
• 1 ounce jar marinated artichoke quarters – Adds a tangy flavor and a unique texture.
• 1 bunch asparagus, cut into fourths – Provides fresh crunch and vibrant color.
• 1 lemon, juiced + zest – Enhances the marinade and dressing with extra lemony goodness.
• 1/2 lime, juiced – For a bit of tartness.
• 1/4 cup olive oil – Used in the vinaigrette for added richness.
• 1 tablespoon fresh parsley, chopped – For garnish and flavor.
• 1 teaspoon salt – Additional seasoning for the vinaigrette.
• 1 teaspoon honey – Adds a touch of sweetness to balance the acidity.
• 1/2 cup plain greek yogurt (I use 0%) – The creamy base for our yogurt dip.
• 2 tablespoons fresh mint, chopped – This herb brings freshness to the yogurt.
• 1/2 teaspoon crushed red pepper flakes – Adds a gentle heat to the yogurt dip.
• 1/2 lemon, juiced – Enhances the yogurt’s flavor.
• salt and pepper to taste – Essential for seasoning.
• 2-3 ounces goat cheese, crumbled – Adds creaminess and a tangy finish to the dip.

Making Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Creating the Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt is not only easy, but it’s also a fun culinary adventure! Imagine the aroma of spices filling your kitchen as you prepare everything from marinating the chicken to whipping up the refreshing yogurt dip. Let’s dive right into the steps to make these skewers a reality.

1. Start by placing the chicken in a gallon-size ziplock bag or a medium-sized bowl. This will be the vessel for our flavorful marinade. Make sure to cut the chicken into bite-sized cubes to ensure even cooking and full flavor absorption.
2. Next, take a food processor and add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt, and pepper. Process these ingredients for 1 to 2 minutes until everything is finely chopped. You want a nice paste that will cling to the chicken.
3. While the food processor is running, stream in 1/2 cup of olive oil. This will help to create a smooth marinade. Once it’s well combined, stir in the zest and juice of 1 lemon. This adds brightness to the marinade.
4. Pour the marinade over the chicken in the ziplock bag or bowl. Toss the chicken well to ensure each piece is coated in that flavorful mixture. Marinate in the fridge for at least 2 hours, or overnight if you can plan ahead.
5. While the chicken marinates, it’s time to make the vinaigrette. In a small saucepot, combine the zest and juice of the remaining lemon. Bring this mixture to a simmer and allow it to simmer for about 1 minute, or until the zest absorbs some of the juice. Be careful not to let the zest burn!
6. After simmering, spoon the zest out into a small bowl. Add another 1/4 cup of olive oil, parsley, salt, honey, and lime juice. Whisk these ingredients together until combined. Set the vinaigrette aside for later.
7. Now, let’s prepare the minted goat cheese yogurt. In a mixing bowl, combine the plain greek yogurt, chopped mint, crushed red pepper flakes, the juice of 1/2 lemon, and a pinch of salt and pepper. Stir in the crumbled goat cheese and mix until smooth. Place this dip in the fridge while you finish the skewers.
8. Preheat your grill or a grill pan to medium-high heat and lightly oil the grates to prevent sticking. While the grill is heating, thread the marinated chicken, asparagus, and artichokes onto metal skewers or soaked wooden skewers. I like to alternate the skewers: chicken, then asparagus, then artichokes for a colorful presentation.
9. Once the grill is hot, place the skewers on it. Cook the skewers until the chicken is golden brown and no longer pink in the center—about 5 minutes per side should do it. If you prefer, you can also cook the chicken in a skillet.
10. Finally, serve the Lemon Moroccan Chicken Skewers with the lemon herb vinaigrette drizzled over the top and a generous dollop of the minted goat cheese yogurt on the side. Enjoy the harmony of flavors!

Making Adjustments

When it comes to the Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt, there are plenty of ways to adjust the recipe to suit your taste or dietary needs. Here are some tips to consider:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid toughening the chicken.
• Freezing: If you have extra skewers, freeze them before grilling. Once marinated, place them in a freezer-friendly bag, and they can be grilled straight from the freezer!
• Pairing: Serve these skewers with a light salad or couscous for a complete meal. They also pair well with grilled vegetables.
• Spice Level: Adjust the heat by using more or less cayenne or chile de arbol in the marinade. You can also omit them for a milder flavor.
• Vegetarian Option: Substitute the chicken with firm tofu or vegetables for a delicious vegetarian skewering alternative.
• Herb Variations: Feel free to mix up the herbs in the yogurt dip. Dill or basil can be great alternatives to mint.

Pairing Suggestions for Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

The Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt are not just delightful on their own; they can be beautifully complemented by various side dishes and accompaniments!

• Couscous Salad: A light and refreshing couscous salad with diced vegetables and herbs makes a fantastic pairing that enhances the Mediterranean flavors.
• Grilled Vegetables: Adding grilled zucchini, bell peppers, and onions brings a colorful and healthy addition to your meal.
• Rice Pilaf: A simple rice pilaf with herbs and spices can serve as a perfect base for the skewers.
• Wine Pairing: If you enjoy wine, a crisp white wine like Sauvignon Blanc can complement the flavors beautifully (just for adults!).
• Perfect for Picnics: These skewers are great for outdoor gatherings, making them easy to serve and share among friends.
• Storage Tips: Leftovers can be refrigerated for up to 3 days. Just reheat gently in the oven or on the grill.
• Seasonal Occasions: Ideal for spring and summer gatherings, these skewers can also be a hit during festive occasions!

FAQ

Conclusion

In conclusion, the Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt are a vibrant and flavorful dish that is perfect for any occasion. They offer a delightful combination of spices and freshness that’s hard to resist. I encourage you to try this recipe at your next gathering; it’s sure to impress your friends and family. Enjoy the process of cooking and the joy of sharing delicious food with loved ones!

Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Craving something fresh and vibrant? The Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt are packed with flavor and perfect for gatherings. These skewers are easy to make and are sure to impress your friends. Fire up the grill and enjoy this delightful dish tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Moroccan

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds chicken cut into bite-sized cubes
• 2 cloves garlic
• 1 inch ginger peeled + roughly chopped
• 2 teaspoons chile de arbol seeds removed (or 1/2 to 1 cayenne pepper)
• 2 tablespoons cilantro
• 2 tablespoons parsley
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup olive oil
• 1 small to medium lemon grated + juiced
• 1 ounce marinated artichoke quarters 6
• 1 bunch asparagus cut into fourths
• 1 lemon lemon juiced + zest
• 1/2 a lime juiced
• 1/4 cup olive oil
• 1 tablespoon parsley chopped
• 1 teaspoon salt
• 1 teaspoon honey
• 1/2 cup greek yogurt I use 0%
• 2 tablespoons mint chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon lemon juiced
• salt and pepper to taste
• 2-3 ounces goat cheese crumbled

Equipment

• Saucepan
• Wooden Spoon
• Peeler
• Whisk
• Grater
• Skillet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Place the chicken in a gallon size ziplock bag or medium size bowl.
2. To the bowl of a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.
3. Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.
4. To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.
5. Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat.
6. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.

Notes

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!