Moroccan Chicken Skewers

This dish can be served alongside the “Couscous with Barberries and Mint” recipe or warm pita bread with grilled zucchini.

Marinade:

1 small onion, quartered

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

2-inch piece fresh ginger, peeled and sliced

4 garlic cloves

2 tablespoons ground cumin

1 tablespoon caraway seeds

1 tablespoon sambal oelek or ½ teaspoon crushed red pepper flakes

1 tablespoon paprika

1 teaspoon kosher salt

1 pinch saffron threads

Chicken:

2 ½ pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

Salt and pepper

Chopped fresh flat-leaf parsley or cilantro

To make the marinade:

Puree the marinade ingredients in a food processor until smooth. Thread the chicken onto bamboo skewers and place them in a large baking dish. Pour the marinade over the chicken and turn to coat well. Cover with plastic and refrigerate overnight.

To make the chicken:

Preheat the grill to medium heat. Season the chicken with salt and pepper and grill until no longer pink and cooked through, turning frequently, about 10 minutes.

Transfer the skewers to a platter. Sprinkle with parsley and serve.

Yield: 6 servings