Moroccan Chicken Skewers
Makes 4 servings
Grilled lemon halves topped with a drizzle of honey provide a sweet-tart counterpoint to the chicken. The chicken gets a spice rub inspired by a recipe for chermoula in Mourad Lahlou’s New Moroccan. Minced fresh cilantro, parsley, or mint bring bright color and herbal freshness to the dish. Use whichever you prefer, or a combination.
Thirty minutes is the maximum time to marinate the chicken, or the lemon juice and ginger will make it mushy.
¼ cup extra virgin olive oil, plus extra to serve
2 medium garlic cloves, 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
1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds
¼ cup minced fresh cilantro,…