1/4cupfresh cilantrofinely chopped, plus more for garnish
2Tablepoons extra-virgin olive oilplus more for the veggies
3Tablespoonsras el hanout*plus more for the veggies
1teaspoonkosher saltor more to taste
1teaspoonsfreshly ground black pepper
2poundsbonelessskinless chicken breast, or thighs**, cut into bite-sized pieces
2small zucchinicut into 1-inch rounds (optional)
1medium red onioncut into small wedges (optional)
8-10metal or wooden skewers***
Drizzle the vegetables in some olive oil and half a tablespoon of spice mix - mix well
Instructions
In a large bowl, combine the buttermilk, lemon juice, garlic, cilantro, olive oil, ras el hanout, salt and pepper and stir to combine. Add the chicken pieces and turn to coat well with the marinade.
Cover the bowl with plastic and marinate in the fridge for at least 1 hour or overnight.
Preheat a well-greased**** barbecue to medium-high heat.
If using, place the zucchini and red onions in a medium bowl and drizzle the vegetables with some olive oil and half a teaspoon ras el hanout - mix well.
Thread the chicken onto skewers, alternating occasionally with the red onions and zucchini (if using). Make sure not to cram the chicken and veggies too close together.
Grill the chicken kebabs, turning occasionally, until golden brown and cooked through, about 8-10 minutes. Do not overcook or the chicken will become dry.
Transfer the skewers to a platter and serve with flat bread, a simple salad and/or couscous.
Notes
*In place of ras el hanout, use 1 tsp each of turmeric, ginger powder, ground cumin, and ground coriander. **If using chicken thighs, trim any extra fat with kitchen shears ***If using bamboo skewers make sure to soak for 30 minutes to prevent burning ****To grease the grill, dip paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until well coated.