Lemony Moroccan Style Chicken Kebabs

Ingredients

• lemons
• garlic cloves
• fresh ginger
• dried marjoram
• ground coriander
• ground cumin
• ground turmeric
• ground cinnamon
• saffron thread
• light brown sugar
• kosher salt
• fresh ground black pepper
• olive oil
• boneless skinless chicken thighs
• sweet onion
• red bell pepper
• yellow bell pepper
• fresh flat-leaf parsley

Preparation

1. 1for the marinade:
2. 2cut four deep , lengthwise gashes , equally spaced , into each lemon
3. 3put the lemons and garlic cloves in a small microwavable container
4. 4cover and microwave on high until the lemons are soft and juice has exuded from them , about 4 minute
5. 5strain the juice into a small container and let the lemons and garlic cool briefly
6. 6when the lemons are cool enough to handle , separate them into sections
7. 7scrape the pulp and most of the white pith away with a spoon
8. 8discard
9. 9put the scraped lemon peels , garlic , lemon juice , and remaining marinade ingredients in a blender and puree to make a coarse , soft paste
10. 10set 2 tablespoons aside to use for the yogurt sauce
11. 11to marinate the chicken:
12. 12put the chicken into a 1-gallon zip-top bag
13. 13scrape in the remaining marinade
14. 14massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator
15. 15to grill the kebabs:
16. 16build a medium-hot charcoal fire or heat a gas grill to medium high
17. 17dump the chicken into a bowl , but dont scrape off any excess marinade
18. 18put the onion and peppers in the marinade bag and massage them to coat with the marinade