Marinated in a blend of citrus juice and spices and broiled to perfection, Ray’s Moroccan chicken skewers are a tender, mouthwatering dish that’s perfect for a weeknight meal or entertaining. Couscous and yogurt complement the skewers and round out the dish.

Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
2 tablespoons honey, plus more for drizzling
1 tablespoon finely grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs or breasts, cut into large pieces
2 lemons, halved
Fresh flat-leaf parsley, chopped
Couscous (optional)
Yogurt (optional)

1. In a bowl, stir together lemon zest and juice, olive oil, honey, ginger, coriander, cumin, salt, and pepper for the marinade. Set aside 2 tablespoons.

2. Add chicken to marinade, turning to coat evenly.

3. Preheat broiler.

4. Place chicken onto wooden or metal skewers, then place skewers onto a foil-lined sheet pan. Add one lemon half to each corner of the sheet pan.

5. Place baking sheet in oven 4 inches from heating element. Broil until charred, about 12 minutes, turning skewers over halfway through.

6. Remove from oven, spoon the reserved marinade onto the chicken and sprinkle with parsley. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.

7. Serve with couscous and yogurt, if desired.

Serves 6.