Moroccan Chicken Skewers aka Moroccan Chicken Kebabs
Whether you call these Moroccan chicken skewers or Moroccan chicken kebabs, this Middle Eastern grilled chicken dish is a great way to enjoy summer BBQs. Packed with exotic Moroccan spices of smoked cumin, cinnamon, ginger, and turmeric, skewered with delicate vegetables like tomato, onion, and peppers and then grilled until fork tender. These chicken skewers make an absolute treat, served with Moroccan rice or just pita bread and tahini.
Print
Pin
Servings: 20 Skewers
Calories: 48kcal
Cost: $15
Equipment
- Skewers
- Bamboo skewers
Ingredients
- 1 lb Chicken Boneless thigs or breast
For the marinade
- 1 Onion grated
- 1 tbsp Garlic grated
- ½ tbsp Ginger powder
- ¼ tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Cinnamon powder
- 1 tsp Paprika hot or mild
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- ½ cup Parsley chopped
- ½ tsp Salt or more to taste
- ½ tsp Pepper
Veggies
- 1 Bell pepper large
- 1 Onion large
- 1 Tomato large
Instructions
Preparation
- 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.
- Soak the bamboo skewers in water for 30 minutes at least.
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
- Drain the 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.
Nutrition
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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg