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Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt.

Tieghan, Half Baked Harvest
  • 150 minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

boneless skinless chicken (cut into bite size cubes)

2 cloves

garlic

1

inch piece fresh ginger (peeled + roughly chopped)

2 tsp

dried chile de arbol (seeds removed (or 1/2 -1 cayenne pepper))

2 tbsp

fresh cilantro

2 tbsp

fresh parsley

1 tbsp

smoked paprika

1/2 tbsp

cumin

1/2 tsp

cinnamon

1 tsp

salt

1 tsp

pepper

1/2 cup

olive oil

1

small to medium lemons (grated + juiced)

1 oz

jar marinated artichoke quarters (6)

1

bunch asparagus (cut into fourths)

1

lemon (juiced + zest)

1/2

a lime (juiced)

1/4 cup

olive oil

1 tbsp

fresh parsley (chopped)

1 tsp

salt

1 tsp

honey

1/2 cup

plain greek yogurt (I use 0%)

2 tbsp

fresh mint (chopped)

1/2 tsp

crushed red pepper flakes

1/2

lemon (juiced)

salt and pepper (to taste)

2 oz

goat cheese (crumbled)