Lemony Moroccan Style Chicken Kebabs

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Good enough for guests. from fine cooking.

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Steps

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For the marinade:.

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Cut four deep , lengthwise gashes , equally spaced , into each lemon.

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Put the lemons and garlic cloves in a small microwavable container.

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Cover and microwave on high until the lemons are soft and juice has exuded from them , about 4 minute.

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Strain the juice into a small container and let the lemons and garlic cool briefly.

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When the lemons are cool enough to handle , separate them into sections.

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Scrape the pulp and most of the white pith away with a spoon.

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Discard.

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Put the scraped lemon peels , garlic , lemon juice , and remaining marinade ingredients in a blender and puree to make a coarse , soft paste.

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Set 2 tablespoons aside to use for the yogurt sauce.

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To marinate the chicken:.

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Put the chicken into a 1-gallon zip-top bag.

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Scrape in the remaining marinade.

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Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

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To grill the kebabs:.

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Build a medium-hot charcoal fire or heat a gas grill to medium high.

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Dump .

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Ingredients

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lemons, garlic cloves, fresh ginger, dried marjoram, ground coriander, ground cumin, ground turmeric, ground cinnamon, saffron thread, light brown sugar, kosher salt, fresh ground black pepper, olive oil, boneless skinless chicken thighs, sweet onion, red bell pepper, yellow bell pepper, fresh flat-leaf parsley, seedless cucumber, fresh cilantro, plain yogurt