Moroccan Spiced Chicken Skewers with Cucumber and Feta Salad

I mentioned the recipe for Moroccan Spiced Chicken Skewers in my earlier post for Ras El Hanout. What I didn't discuss is that we served the chicken on flatbread topped with this wonderful Cucumber and Feta Salad.

All together it was a very flavorful and light meal!  We have used the spice mixture a number of times and find it to be a winner!

Cucumber and Feta Salad

adapted from David Lebovitz

1 large English cucumber, peeled, seeded and diced
Kosher salt
8 oz feta cheese
1/4 cup olive oil
2-3 Tbsp fresh squeezed lemon juice
1 Tbsp water
Fresh ground pepper, to taste
1/2 red onion, peeled, finely diced
1 Tbsp chopped dill
1 Tbsp chopped parsley
1 Tbsp chopped mint

In a colander, mix the cucumber with a light sprinkle of salt.  Allow it to drain 30 minutes to an hour. Shake the colander and/or lightly squeeze the mixture a few times.

Crumble the feta into a medium-size bowl and mash it together with the olive oil, lemon juice, water, and a few twists of fresh ground pepper.

Add the cucumbers, onion, and herbs to the feta mixture and stir.  Taste and add additional salt, if desired.

NOTE:  This mixture may be served as a topping for Moroccan Spiced Chicken Skewers or served as a appetizer with crackers or with soft or toasted pita triangles.

PRINTABLE RECIPE (salad only)

Moroccan Spiced Chicken Skewers

adapted from David Lebovitz

Mix up the Ras el Hanout.

Marinade:
3/4 cup whole milk, Greek-style yogurt
6 cloves garlic, peeled
1 small onion peeled
3 Tbsp fresh squeezed lemon juice
5 tsp. Ras el Hanout
1-2 tsp fresh ground black pepper
1 tsp paprika, sweet smoked or spicy smoked paprika
1 tsp crushed red pepper flakes

1 1/2 to 2 pound mixture of boneless, skinless chicken thighs and breasts, trimmed and cut into small chunks for skewering.

Chop the garlic and onion into small pieces and finely chop in a mini-chopper.  Put the mixture into a large zip-top freezer bag. (A medium-size bowl works fine, if you prefer.)

In a bowl, mix the yogurt, lemon juice, ras el hanout, black pepper, paprika, red pepper, and the pieces of chicken.  Pour the mixture into the bag with the garlic-onion mixture.  Remove excess air and seal the bag.  Massage the chicken pieces to assure that they are well covered by the marinade. Refrigerate for a minimum of one hour or over night.

Thread the chicken onto skewers.  Light the grill until very hot.  Brush the grill with oil.  Grill the skewers on one side until seared with grill marks, 4-5 minutes.  Turn and grill until cooked through. Total cooking time is 8-9 minutes.

Serve the chicken on flatbread or pita with a dollop of the cucumber and feta salad.

PRINTABLE RECIPE (both chicken and salad)