Salam wa aleikum!

It's Moroccan day (take 2!). After marinating the meat overnight, we were ready today to prepare Moroccan Chicken Kebabs using a recipe from Family Fun.

To make Moroccan Chicken Kebabs, you will need:

• 1 small onion, quartered
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 tablespoons ground coriander
• 2 tablespoons cumin
• 1 tablespoon paprika
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled
• 1 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-wide strips
• Fresh Italian parsley, chopped

Place all the ingredients except the chicken and parsley in your food processor or blender; process until smooth. (Easiest thing ever!) Just so you know, it will look absolutely disgusting when you are done.


Pour marinade into large bowl or gallon sized bag. Add meat and toss to coat. Refrigerate overnight.

While your grill is warming up, thread the chicken onto bamboo skewers (pre-soak these so they don't burn). When the grill is hot, lightly season the chicken with a bit of additional salt and grill until the chicken is cooked through, about 10 minutes, turning frequently. Transfer to a platter. Sprinkle with parsley and serve right away.

We served the chicken with couscous and melon chunks, as I had read that melon is a large part of Moroccan meals.


The verdict: Great flavor. Not too spicy but not bland at all. The girls all ate the meat without complaint!