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5 from 15 votes

Moroccan Chicken Skewers aka Moroccan Chicken Kebabs

Whether you call these Moroccan chicken skewers or Moroccan chicken kebabs this grilled chicken dish is the best way to enjoy summer. Packed with exotic Moroccan spices of smoked cumin, cinnamon, ginger, and turmeric, skewered with delicate vegetables like tomato, onion, and peppers then grilled until fork tender these make an absolute treat served with Moroccan rice or just pita bread and tahini.
Course Lunch Dinner
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 Skewers
Calories 48kcal
Author Veena Azmanov


  • 500 grams boneless chicken cut into cubes preferably thighs
  • Skewers soaked in water for half an hour

For the marinade

  • 1 Onion grated
  • 1 tbsp Garlic grated
  • 1/2 tbsp Ginger powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Cinnamon powder
  • 1 tsp Paprika or cayenne hot or mild
  • 2 tbsp Lemon juice
  • 1 tbsp Olive oil
  • 1/2 cup Parsley chopped
  • 1/2 tsp Salt or more to taste
  • 1/2 tsp Pepper


  • 1 Bell pepper large
  • 1 Onion large
  • 1 Tomato large



  • Clean, wash and chop chicken into bite size pieces. (not too small)
  • Pat dry on a paper towel to remove excess moisture.
  • Cut vegetables in half then each half into three and again each third into three.
  • You want bite-size squares that are almost similar to the chicken pieces.

Prepare Marinade

  • Place all marinade ingredients in a bowl.
  • Stir well.
  • Add the chicken.
  • This can be marinated for an hour up to 12 hours.

Skewer Chicken and Veggies

  • Darin soaked skewers and pat dry.
  • Thread the chicken and vegetable pieces alternating as much as you can.
  • I prefer one piece of chicken one piece veggie or sometimes more veggies. (it's a personal choice)

Grill Skewers

  • Heat a grill pan on medium-high heat.
  • Place skewers - do not overcrowd 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 further.
  • As a guide, each skewer takes 5 to 6 minutes to cook on all sides (thigh meat - breast will get done quicker).
  • The char marks can be controlled by raising and lowing the heat under the grill.
  • Server with rice or pita and Tahina.


Serving: 60g | Calories: 48kcal | Carbohydrates: 2.6g | Protein: 5.3g | Fat: 1.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 84mg | Potassium: 0mg | Fiber: 0.7g | Sugar: 1.1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%