Grilled Kabobs with Ras el Hanout Yogurt Marinade
Yogurt and lemon really tenderizes the meat or poultry. Ras el hanout is a spice blend from Northern Africa that includes cardamom, cloves, cinnamon, ground chiles, cumin, coriander, peppercorns, and fenugreek. Occasionally dried rose petals are also included.
Prep Time1 hour hr
Cook Time15 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Dish
Cuisine: North African
Servings: 4
Author: Lindsey Rose Johnson
- 1 pound chicken beef, or lamb cut into 1 1/2 inch cubes
- 1/2 cup Greek or strained yogurt
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon ras el hanout
- 1/2 teaspoon salt
Combine marinade ingredients. Place cubed food into a shallow baking dish and pour marinade over the top. Toss to coat. Cover with plastic wrap and place in the refrigerator for 30 minutes or up to 2-3 hours.
Thread food onto skewers and discard marinade. Cook over medium-high heat on a preheated, well-oiled grill.