Moroccan Chicken Skewers with Flatbread and Grilled Zucchini

I got the chicken skewer recipe from Milk Street Tuesday Nights, by Christopher Kimball and the baking powder based flatbread from The Haven's Kitchen Cooking School cookbook. I made up a bitey yogurt dressing with parsley, lemon juice, and shallots. I loved this dinner and everything was cooked on the grill which was great. The chicken marinade was basic ingredients but had wonderful flavor. 

A couple of things I did this time

• A note of this recipe was to not marinate the chicken longer than 30 minutes or the lemon juice and ginger will make it mushy. 
• The recipe says to broil the chicken but I grilled it and didn't grill or broil the additional lemons. 
• I tried grating the garlic and included some of my skin so next time, I'll just dice or garlic press it. 
• For the flatbreads, I didn't have Greek yogurt which led to more flour needing to be added. Flour is the name of the game in this recipe. 

Moroccan Chicken Skewers

Servings: 4

Time: 30 minutes

Ingredients:

     3 lemons

     1/4 cup extra-virgin olive oil, plus extra to serve

     2 medium garlic cloves, finely grated

     1 tablespoon finely grated fresh ginger

     1 tablespoon ground cumin

     1 tablespoon ground coriander

     Kosher salt and ground black pepper

     3 tablespoons honey, divided

     1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds

     1/2 cup minced fresh cilantro, flat-leaf parsley or mint

Steps:

1. With a wand-style grater, use 1 lemon to grate 1 tablespoon zest and squeeze 2 tablespoons juice into a large bowl. Stir in the soil, garlic, ginger, cumin, coriander, 2 teaspoons salt, 1 teaspoon pepper, 2 tablespoons honey. 
2. Add the chicken, toss and set aside for 15 to 30 minutes. Set a wire rack in a rimmed baking sheet. Heat the broiler with a rack about 4 inches from the element. 
3. Thread the chicken onto 4 12-inch metal skewers, scrunching multiple pieces onto each skewer; set the skewers on the prepared rack. Cut the remaining 2 lemons in half and arrange cut side up next to the chicken. 
4. Broil until the chicken is well charred all over, 10 to 15 minutes, turning halfway through; the lemon halves should be charred on the cut sides. 
5. Transfer the skewers and lemon haves to a platter. Drizzle the remaining 1 tablespoons honey over the cut side of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with the herbs. 
6. Serve with the remaining lemon halves on the side. 

Grilled Flatbread

Makes: six 6-inch rounds

Ingredients:

     1 cup all-purpose flour, plus more for rolling

     1 1/2 teaspoon baking powder

     3/4 cup full-fat Greek yogurt

     1 to 2 tablespoons water

     Fine sea salt

Steps:

1. Place the flour and baking powder in a medium bowl and whisk to combine. Add the yogurt, 1 tablespoon water, and a pinch of salt. Using your hands, mix until the dough forms a rough ball and is tacky, but does not stick to your hands. Add more water a few drops at a time if the dough is too dry. 
2. Knead the ball for 1 more minute with the palm of your hand. Wrap in plastic wrap and let rest for 30 minutes at room temperature. 
3. Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a ball, cover with plastic wrap or a damp cloth, and rest for an additional 10 minutes. 
4. Preheat your grill or grill pan while the dough rests. 
5. Roll each ball into a disk about 1/8 inch thick and 6 inches in diameter. 
6. grill the flatbread in batches until distinct grill marks form, about 1 minute and 30 seconds. Flip and grill until the bread begins to puff up and is lightly charred on both sides. Wrap in a damp cloth until ready to serve. 

EAT