Moroccan Chicken Kebabs

with preserved lemon Makes 4 servings ( cup sauce) Total time: 30 minutes + marinating

FOR THE CHICKEN, WHISK:

1/4 1

1 1 1/2 11/ 2

FOR THE SAUCE, PURÉE:

1 1/2 1/4 1/4 2 1

1 1/2 cup olive oil preserved lemon (peel and pulp), rinsed and minced Tbsp. each minced fresh garlic and ginger tsp. each ground cumin and turmeric tsp. each kosher salt, black pepper, red pepper flakes, and ground coriander lb. boneless, skinless chicken breasts, cut into 11/ 2- inch cubes cup fresh cilantro ( 1/2 oz.) cup fresh mint ( 1/4 oz.) cup sliced scallions cup olive oil

Tbsp. fresh lemon juice Tbsp. chopped preserved lemon (peel only), rinsed Tbsp. honey jalapeño, chopped

For the chicken, whisk together oil, preserved lemon, garlic, ginger, cumin, turmeric, salt, black pepper, pepper flakes, and coriander in a bowl for the marinade; toss in chicken. Cover bowl, refrigerate, and let chicken marinate at least 2 hours or overnight.

For the sauce, purée cilantro, mint, scallions, oil, lemon juice, preserved lemon, honey, and jalapeño in a mini food processor; season with salt.

Preheat grill to medium-high. Brush grill grate with oil.

Thread chicken onto four metal skewers; coat with nonstick spray.

Grill kebabs, covered, on all sides, until chicken is cooked through, 8 minutes. Serve kebabs with sauce.

Per serving: 487 cal; 33g total fat (5g sat); 109mg chol; 2187mg sodium; 13g carb (3g fiber, 5g total sugars); 38g protein