These chicken skewers are delicious and can be served as appetizers, in wraps, or as a delicious main course. Served on a bed of turmeric rice and is a great choice for large gatherings. Try these amazing mouthwatering Moroccan skewers today.
Table of Content
Summer is here and the best thing about summer is, of course, the fun BBQ such as skewers and kebabs with some wonderful salad and rice or pita.
Why make these skewers?
- Whether you call these grilled chicken skewers or kebabs, this is a great way to enjoy BBQs or grill. Marinated chicken with Moroccan spices, skewered with colorful veggies.
- The recipe is very versatile and fuss-free. Chicken skewers do not get any easier than this. All we do is:
- Marinate the chicken
- Skewer them with or without veggies
- Then, grill them!!
- Of course, I am using a grill but you can also make these on the stovetop or oven and I will give you the instructions below.
- The marinade is made with simple easy to find ingredients you probably already have in your pantry.
- You can marinate the chicken for up to 12 hours and leave it in the fridge. Perfect make-ahead for BBQs.
- Today, I served them over rice, but pita, hummus, tahini are just a few more options too.
Ingredients and substitutes
- Chicken - I am a big fan of skinless chicken thighs on my skewers. Since they stay juicy and tender and get nice beautiful char marks. But, you can certainly use skinless chicken breasts.
- Spices - These are the most common spices found in most supermarkets. Coriander, cumin, paprika, cayenne, cinnamon, and turmeric are used very commonly use in the Middle East and Indian dishes. You can also use omit the paprika and use red pepper flakes instead.
- Ginger powder - In Moroccan cooking, they use ginger powder, not fresh ginger. But, I often use both ground and fresh ginger.
- Vegetables - Bell peppers, red onions, and tomatoes are the most commonly used on skewers because they don't really need much cooking time. You can use other veggies as long as they cook around the same times as the chicken. For example, zucchini, eggplant, mushrooms, etc.
- Herbs - I like to use a little parsley but you can also use cilantro.
- Citrus - You can use lemon juice and lemon zest or lime juice. If you don't want lemon or limes you can also use red wine vinegar.
- Yogurt - this adds a nice creaminess to the chicken but you can omit the Greek yogurt in the marinade and use it to make a yogurt dip to serve alongside the skewers.
Grilled chicken skewers
- Prep chicken - Clean, wash, and cut the chicken into bite-size pieces. Pat dry on a paper towel to remove excess moisture.
Pro tip - Cut the chicken into about 1-inch chunks as too large will keep the chicken raw in the middle. Also, make sure the chicken is dry so the marinade will stick to it. - Prep veggies - Cut vegetables also into small pieces similar to the chicken. Cut each bell pepper in a quarter then each quarter into 4 pieces after taking off the stalk and seeds. Do the same with the onions and tomatoes if using large tomato (cherry tomatoes can be kept whole).
Pro tip - Prepare the veggies no more than 4 hours before cooking so they stay fresh. I like to add the chicken marinade into my veggies as well so they pick up flavor from the chicken. - Soak the bamboo skewers in water for 30 minutes at least.
Pro tip - Soaking the skewers in water will prevent them from burning on the grill so do not skip this step.
Marinate
- Marinade - Place all marinade ingredients in a bowl. Add the chicken pieces. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. Thaw it an hour before cooking.
Pro tip - I like to combine the salt, pepper, and lemon juice to the chicken first, and the yogurt at the end but you can add everything in all at once. - Skewer - Thread the chicken and vegetable pieces alternating each other. I prefer one piece of chicken one piece veggie or sometimes 1 piece of chicken and two pieces of veggies.
Pro tip - The skewers can be prepared ahead of time and kept in the fridge for up to 4 hours.
Grill
- Heat a grill pan on medium-high heat. Place few skewers at a time - do not overcrowd the grill. Brush each skewer with cooking oil.
Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill. - Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes
Pro tip - As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides. - Garnish with chopped fresh cilantro or parsley. Serve with fragrant rice or pita bread with tahini and hummus.
Tips for success
- Use boneless chicken breast or thighs. Do not cut the chicken into large or too small pieces. Large pieces will not cook towards the center and small pieces will dry out easily.
- Keep the veggies the same size as the chicken so they cook around the same time.
- Always try to marinate as long as possible. Preferably overnight. This will not only add flavor but also tenderize the meat making it cook easily.
- Moroccan-inspired dishes use ground ginger but don't be afraid to add fresh ginger as it does add a nice warm flavor, especially when combined with the cumin
- Use veggies that cook around the same time like tomatoes, zucchini, onions, and peppers. Other veggies can be used but will need to be parboiled and then skewered so they don't stay raw. For example, you can use sweet potato or cauliflower but parboil and then cut them into pieces.
- Make sure the grill is HOT before you start grilling otherwise the meat will stew and all the marinade will get wasted on the pan. Instead, you want a nice hot girl so the meat sears instantly holding on to its marinade. The charred marks are what adds a nice smokey flavor so make sure to get some.
- Don't make haste to turn the meat quickly on the grill. If the meat is stuck to the pan it meats needs a minute more. Leave it alone and come back to it when it is ready. Otherwise, you will lose good meat stuck to the pan.
More skewer recipes
Frequently asked questions
Can I use chicken breast for these chicken skewers?
Absolutely. Chicken breast is leaner and cooks much faster. When overcooked it can be dry. So, make sure to cook just until done about 3 minutes at first then 2 minutes more should be just right.
Can I use beef or lamb instead of chicken skewers?
You can use beef or lamb as long as you use cuts that cook faster like steak meat rather than stew meat. You can marinate and grill. Beef and lamb may take up to 10 minutes to cook.
How do you serve chicken skewers?
The option for serving things are endless.
Rice - I usually serve these with rice such as turmeric rice, Rice Pilaf. But, you can also serve it with cauliflower rice for a low-carb option
Pita or bread - Middle Eastern Pita bread is another great option when served with tahini or hummus, and roasted garlic cloves.
What side dish to serve with chicken skewers?
We love to skewers with side salads such as Chickpea salad, couscous salad, beet salad, avocado salad. And of course middle eastern favorites like baba ganoush, eggplant salad, or Greek salad.
Printable Recipe
Chicken Skewers - Grilled
Print Pin Rate Share by Email Share on FB Save GrowCalories: 48kcal
Adjust Servings Here: 20 Skewers
Description
These chicken skewers are delicious and can be served as appetizers, in wraps, or as a delicious main course. Served on a bed of turmeric rice and is a great choice for large gatherings. Try these amazing mouthwatering Moroccan skewers today
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Boneless chicken ((breast or thighs - cut into 1-inch pieces))
Marinade
- ½ teaspoon Salt (or more to taste)
- ½ teaspoon Pepper
- 2 tablespoon Lemon juice
- 2 teaspoon Garlic paste (minced)
- 2 teaspoon Ginger powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Cinnamon powder
- 1 teaspoon Paprika (hot or mild)
- 2 tablespoon Greek yogurt (Optional)
- ½ cup Parsley (chopped)
Veggies (optional)
- 1 Onion (large quartered then separated. )
- ½ lb Cherry tomato (Or large quartered.)
- 1 large Bell pepper (any color optional )
Grilling
- 1 tablespoon Olive oil
Instructions
- Prep Chicken - Clean, trim, and cut the chicken into bite-size pieces. Pat dry on a paper towel to remove excess moisture.Pro tip - Cut the chicken into about 1-inch pieces as too large will keep the chicken raw in the middle. Also, make sure the chicken is dry so the marinade will stick to it.
- Prep Veggies - Cut vegetables also into small pieces similar to the chicken. Cut each bell pepper in a quarter then each quarter into 4 pieces after taking off the stalk and seeds. Do the same with the onions and tomatoes if using large tomatoes. Pro tip - Prepare the veggies no more than 4 hours before cooking so they stay fresh. I like to add the chicken marinade into my veggies as well so they pick up flavor from the chicken.
- Soak the bamboo skewers in water for 30 minutes at least.Pro tip - Soaking the skewers in water will prevent them from burning on the grill so do not skip this step.
- Marinade - Place all marinade ingredients in a bowl. Add the chicken pieces. Cover and set aside to marinate for an hour on the counter or up to 12 hours in the fridge. Thaw it an hour before cooking. Pro tip - I like to combine the salt, pepper, and lemon juice to the chicken first, and the yogurt at the end but you can add everything in all at once.
- Skewer - Thread the chicken and vegetable pieces alternating each other. I prefer one piece of chicken one piece veggie or sometimes 1 piece of chicken and two pieces of veggies. Pro tip - The skewers can be prepared ahead of time and kept in the fridge for up to 4 hours.
- Grill - Heat a grill pan on medium-high heat. Place a few skewers at a time - do not overcrowd the grill. Brush each skewer with cooking oil. Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
- Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.Pro tip - As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides.
- Serve with fragrant rice or pita bread with tahini and hummus.
Recipe Notes & Tips
- Use boneless chicken breast or thighs. Do not cut the chicken into large or too small pieces. Large pieces will not cook towards the center and small pieces will dry out easily.
- Keep the veggies the same size as the chicken so they cook around the same time.
- Always try to marinate as long as possible. Preferably overnight. This will not only add flavor but also tenderize the meat making it cook easily.
- Use grated onions as they will stick to the meat easily. Sliced or chopped onions will fall off during cooking and burn easily.
- Moroccan inspired dishes use ground ginger but don't be afraid to add fresh ginger as it does add a nice warm flavor, especially when combined with the cumin
- Use veggies that cook around the same time like tomatoes, zucchini, onions, peppers. Other veggies can be used but will need to be parboiled and then skewered so they don't stay raw. For example, you can use sweet potato or cauliflower but parboil then cut them into pieces.
- Make sure the grill is HOT before you start grilling otherwise the meat will stew and all the marinade will get wasted on the pan. Instead, you want a nice hot girl so the meat sears instantly holding on to its marinade. The charred marks are what add a nice smokey flavor so make sure to get some.
- Don't make haste to turn the meat quickly on the grill. If the meat is stuck to the pan it meats needs a minute more. Leave it alone and come back to it when it is ready. Otherwise, you will lose good meat stuck to the pan.
Nutrition Information
Calories: 48- kcalCarbohydrates: 2.6- gProtein: 5.3- gFat: 1.8- gSaturated Fat: 0.4- gPolyunsaturated Fat: 1.4- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 24- mgSodium: 84- mgPotassium: 0- mgFiber: 0.7- gSugar: 1.1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Debbie
These are the best chicken skewers ever ! It was a beautiful day to grill and decided to give these a try and so glad we did. The marinade adds so much flavor , this is my go to recipe for now on.
Veena Azmanov
Thank you, Debbie. I am so. happy to hear that.
Ramona
These chicken skewers look amazing and super flavourful! I can't wait to make this tomorrow for me and my family. Thank you for sharing this recipe!
Tristin
These chicken skewers look so good. I know what you mean about cooking indoors when it's hot outside, it is punishment and makes the whole house hot! That's why we love to grill outside. Can't wait to try this recipe.