Ingredients

• 600 g Chicken breasts, cut into 3 cm cubes
• 1/2 piece Preserved lemon, pulp removed, rind chopped
• 1 cup Fresh cilantro, chopped
• 1/2 cup Fresh parsley, chopped
• 3 cloves Garlic, minced
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper
• 1 medium Red onion, cut into squares
• 1 medium Red bell pepper, cut into squares
• 1 medium Zucchini, cut into thick slices
• 8 units Wooden or metal skewers

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes.

2. 2

   In a blender or small food processor, combine the chopped preserved lemon, cilantro, parsley, garlic, olive oil, cumin, paprika, cayenne pepper, salt, and pepper. Blend until a smooth paste (chermoula) forms.

3. 3

   In a large bowl, mix the chicken cubes with the chermoula. Ensure the chicken is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or ideally 2 to 4 hours.

4. 4

   Preheat your grill to medium-high heat.

5. 5

   Thread the marinated chicken pieces, red onion, red bell pepper, and zucchini alternately onto the skewers.

6. 6

   Lightly oil the grill grates. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning regularly, until the chicken is cooked through and lightly charred.

7. 7

   Serve immediately, perhaps with couscous or a fresh salad.