Lemony Moroccan-Style Chicken Kebabs

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Fine Cooking


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1/2 tsp. ground turmeric

2 tablespoons chopped fresh flat-leaf parsley for garnish

1 tsp. ground coriander

2 lemons

2 tsp. freshly ground black pepper

1/8 tsp. ground cinnamon

3 Tbs. olive oil

2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks

1 seedless cucumber, cut into 1/2-inch dice

1/2 cup chopped fresh cilantro

1 tsp. dried marjoram

6 cloves garlic, peeled

2 1/8-inch-thick slices peeled fresh ginger

Kosher salt

1 tsp. light brown sugar

1 tsp. ground cumin

Pinch saffron threads

1 yellow bell pepper, cut into 1-inch squares

2 cups plain whole-milk yogurt

1 sweet onion (like Vidalia), cut into 1-inch pieces

1 red bell pepper, cut into 1-inch squares

2-1/2 tsp. kosher salt

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