Moroccan Chicken Skewers

Ingredients

Wooden skewers

8-10, soaked in water for 30 minutes

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Lemon juice

2 tablespoons

Olive oil

2 tablespoons

Cayenne pepper

1/2 teaspoon

Paprika

1 tablespoon

Ground turmeric

1/2 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Garlic

2 cloves, minced

Chicken breasts

2, boneless, skinless, cut into 1-inch chunks

Instructions

1. In a large bowl, combine the minced garlic, cumin, coriander, turmeric, paprika, cayenne pepper, olive oil, lemon juice, salt, and black pepper. Stir until well mixed.
2. Add the chicken chunks to the bowl and toss them until they are thoroughly coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. When you're ready to cook, preheat a grill or grill pan to medium-high heat.
4. Thread the marinated chicken chunks onto the soaked wooden skewers, leaving a small space between each piece to ensure even cooking.
5. Grill the chicken skewers for 5-7 minutes on each side, or until the chicken is fully cooked through and no longer pink in the middle. The skewers should have a nice charred exterior.
6. Let the skewers rest for a couple of minutes before serving. Serve hot with your choice of side dish, such as couscous, salad, or grilled vegetables.