This is pretty much awesome, and I made it twice in one week, once for us and once for my Mom while she was visiting and our friends who came over to visit.  The original recipe has a lemon vinagrette that you can drizzle over the kabobs, but I skipped that given the dipping sauce was SO good.  Made the meal, I think.  We had this with green bean and tomato salad, and a quinoa/veggie salad.  Great summer meal!

 

Moroccan Chicken

• 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
• 2 cloves garlic
• 1 inch piece fresh ginger, peeled + roughly chopped
• 2 dried chile de arbol, seeds removed (or 1/2 -1 teaspoon cayenne pepper) – I used cayenne
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup olive oil
• 1 (6 ounce) jar marinated artichoke quarters
• 1 bunch asparagus, cut into fourths
• 2 small to medium lemons, grated + juiced

Minted Goat Cheese Yogurt

• 1/2 cup plain greek yogurt (I use 0%)
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced
• salt and pepper, to taste
• 2-3 ounces goat cheese, crumbled

Place the chicken in a gallon size ziplock bag or medium size bowl.

To the bowl of a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Pour the marinade over the chicken and toss well. Place in the fridge for at least a few hours, but preferably overnight.

To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.

Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.