These flavor-packed grilled Moroccan chicken skewers make for a perfect summer dinner, and they’re easy enough for weeknights! Serve them with rice and your favorite veg side. 

Grilled Moroccan chicken skewers set out over parchment paper with a grilled lemon half on the side.

Mediterranean food is huge on flavor, but Moroccan cuisine takes it to the next level with its influence of Arab, Berber, Andalusi, and Mediterranean fare. In fact, one of their most common spice blends—ras el hanout—is made up of 27 spices! These delectable grilled Moroccan chicken skewers are rubbed with a more basic and accessible version of this blend, but the flavor is far from stripped down with its savory, spiced, and slightly smoky essence. You can also brine your chicken for extra juiciness and flavor!

What’s in a Moroccan spice blend?

This blend is an amalgam of ordinary spices you probably have kickin’ around in your pantry that, together, create something extraordinary.

  • Cumin
  • Paprika
  • Turmeric
  • Ground ginger
  • Ground cardamom
  • Ground coriander
  • Nutmeg
  • Cinnamon
  • Allspice
  • Cayenne
  • Ground cloves
  • Salt and pepper

However, most spice aisles are stocked with already-made Moroccan spice blends. So if you’re looking for a quick fix and don’t have a collection of spices to sift through, you can go that route and come out with excellent results.

What kind of herbs go best with Moroccan seasoning?

Bowl of raw chicken and vegetables, seasoned with Moroccan seasoning.

Fresh herbs add so much to a dish—especially summer cookin’. We tossed our seasoned ingredients with some fresh mint and parsley and it was perfect. But the list of herbs that go with Moroccan cooking is extensive. You could also use coriander, oregano, or marjoram. We definitely encourage the use of mint, though. The fresh cooling flavor pairs amazingly with the subtle smokiness in the spice blend.

What to put on Grilled Moroccan Chicken Skewers.

We like to keep these skewers uncomplicated. We’ve threaded them with Moroccan-spiced chicken, chunks of red onion, and juicy cherry tomatoes. You could also add bell peppers or zucchini to the mix.

Uncooked skewers on parchment paper, seasoned.

Plate of rice, tabbouleh, and pitas with grilled Moroccan chicken skewers on top.

Hope you love it!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

What should I serve with Grilled Moroccan Chicken Skewers?

Side shot of Moroccan skewers plated with rice, tabbouleh, and pitas.

Plate of rice, tabbouleh, and pitas with grilled Moroccan chicken skewers on top.

Grilled Moroccan Chicken Skewers

These flavor-packed grilled Moroccan chicken skewers make for a perfect summer dinner, and they're easy enough for weeknights! Serve them with rice and your favorite veg side. 
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 skewers


  • Medium-to-large skewers
  • A grill
  • Tongs


  • 1 lb chicken breasts or chicken tenders, cut into bite-sized pieces
  • 1 TBSP olive oil
  • 1/2 red onion, cut into bite-sized wedges
  • 1/2 cup cherry tomatoes
  • 1 TBSP Moroccan spice
  • 1 TBSP chopped fresh mint leaves
  • 1 TBSP chopped fresh parsley
  • 2 garlic cloves, grated or finely minced
  • 1 lemon, halved
  • Kosher salt and pepper, to taste

Homemade Moroccan Spice Blend (optional).

  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 tsp ground ginger
  • 2 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 1 tsp ground coriander seeds
  • 1 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground cloves


  • Preheat the grill to medium-high heat; make sure the grill surface is clean. Swipe it with some cooking oil to create a nice slick surface to prevent the meat from sticking. (See notes.)
  • Place the chicken and all of the veggies into a large bowl. Drizzle with the olive oil and season with the Moroccan seasoning. Add a generous pinch of salt and pepper, to taste.
  • Add the fresh herbs, garlic, and the lemon juice. Finally, give everything a good toss to evenly coat the chicken and vegetables. (If you're making this in advance, you can cover the bowl and place it in the fridge for a few hours until you want to start threading your skewers.)
  • Evenly portion out and thread each skewer, alternating between the chicken, onions, and tomatoes.
  • Carefully place the skewers on the grill; grill each side for about 4 minutes (8 minutes total), or until the internal temperature of the chicken is 165º F. (Optional: Grill the other half of the lemon, flesh side down, next to the skewers to give it a slight char, then squeeze the lemon juice over the skewers before serving.)
  • Serve them with mint Greek yogurt sauce!

Homemade Moroccan Spice Blend (optional).

  • Place all of the spices into a bowl and whisk them together until well blended. Keep the blend sealed tight in a glass jar and store it in a dry, cool place. This recipe makes about 1/4 cup.


To prepare the grill: While it's heating, with tongs, dip a wad of paper towel into a small dish of cooking oil and glide it across the grilling grates to create a slick surface. This will prevent the poultry from sticking. This is my go-to method for grilling fish and it works really well with poultry, too!
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