A Homemade Chef: Moroccan Spiced Chicken Skewers

Don't these Moroccan spiced chicken skewers look like you had a busy day cooking?
Guess what, I make them when I need quick dinners too.
They are also good make ahead meals.

All you do really is add the spices, leave them to marinade. Cut up some veggies, skewer and grill. No saute, no chopping..... bla bla bla....
You could serve them up with just simple Pita bread and Tahina or Hummus. If you have the time make some saffron rice.

Here's what you will need

500 grams boneless chicken cut into cubes (breast of thighs)
Skewers soaked in water for half an hour

For the marinade
1 medium onion grated
1 medium garlic minced or grated
1 tsp ginger grated
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp cinnamon powder
1/2 tsp hot Paprika or Cayenne (or to taste)
1 tbsp lemon juice
1 tbsp olive oil
1/2 cup chopped Parsley
Salt and pepper

Veggies
1 large green bell pepper chopped into squares
1 large onion chopped into squares
1 large tomato chopped into squares.

Method:
Clean, wash and chop chicken pieces into squares. Pat dry so the marinade will stick well.

Add all the marinade ingredients into the bowl.

Stir well to combine.
Cover with cling wrap. Leave to marinate for minimum one hours or over night in the fridge.

When it's time to grill and skewer. Chop all your veggies into squares.
I do not have green bell peppers today so I am using red. Green does add to the color appeal of this dish, so try to add green if possible.

Drain the skewers and skewer the meat and veggies.
Ideally you should add one piece of meat and one piece of veggie. My family does enjoy the roasted veggies so I add a few extra too.

Time to grill and serve.
One a regular day I do not lite up my grill... Just use a heavy based skillet on high flame.
Just place them on the griddle or skillet and cook until done.
If you are using breast meat they should be done in about 4 to 6 minutes
If you are using thighs give them about 2 extra minutes.