This recipe pairs chermoula, a classic Moroccan spiced and herbaceous marinade, with a crisp and bright shaved zucchini salad. A small amount of honey added to the marinade helps the chicken caramelize beautifully, whether it is cooked over the coals of a barbecue or under the high heat of an oven. When zucchini comes into contact with salt and acid, it begins to release its moisture and lose its characteristic crunch--so, to ensure the best texture, the salad should be dressed only at the last moment. The combination of fragrant chicken and lemony zucchini makes for a vibrant dinner with minimal active effort.

News Source : https://www.oregonlive.com/nytcooking/2026/06/781291674-chermoula-chicken-kebabs-with-zucchini-salad.html