Chermoula Chicken Kebabs With Zucchini Salad
Recipe by Nargisse Benkabbou | Total time: 1 hour 5 minutes This recipe pairs chermoula, a classic Moroccan spiced and herbaceous marinade, with a crisp and bright shaved zucchini salad. A small amount of honey added to the marinade helps the chicken caramelize beautifully, whether it is cooked over the coals of a barbecue or under the high heat of an oven. When zucchini comes into contact with salt and acid, it begins to release its moisture and lose its characteristic crunch—so, to ensure the best texture, the salad should be dressed only at the last moment. The combination of fragrant chicken and lemony zucchini makes for a vibrant dinner with minimal active effort. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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