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These flavor-packed grilled Moroccan chicken skewers are the perfect summer dish, and they clock in at just under 30 minutes, making them the perfect weeknight meal. This is a great way to kick things up a few notches with your chicken!
Table of Contents
- Why You’ll Love This Moroccan Chicken
- Ingredients
- Recipe Tip
- How to Make Grilled Moroccan Chicken Skewers
- Recipe Variations & Modifications
- How to Serve Grilled Moroccan Chicken Skewers
- Storage & Reheating
- Frequently Asked Questions
- More Quick Chicken Recipes You’ll Love…
- Grilled Moroccan Chicken Skewers Recipe
If you’ve ever had the pleasure of eating Moroccan fare, you know it takes flavor to the next level. A good Moroccan spice blend is warm and complex, with both sweet and savory flavors present. So, you can just imagine how delicious these grilled Moroccan chicken skewers are! You can find good Moroccan spice blends at most grocers from well-known spice brands, or you can source something a little more authentic, like this blend from The Spice Way.
If you love throwing skewered meats and veggies on the grill for BBQ come summertime, definitely check out my grilled pineapple chicken kabobs with teriyaki sauce. They’re sweet and savory perfection! You’ll also love these salmon kebabs with chimichurri.
Why You’ll Love This Moroccan Chicken
- It’s quick & simple—There’s no need to marinate!
Ingredients
- Chicken—I typically use boneless chicken breasts, but thighs will also work.
- Oil—An oil with a high smoke point is preferred, like avocado oil. You could use extra virgin olive oil, but you may get smoke or burnt bits since it doesn’t have a high smoke point therefore cannot withstand the high temperature of the grill.
- Veggies—Just red onion and cherry tomatoes! Simple does it with this recipe, and you’ll love the sweetness of the blistered cherry tomatoes.
- Moroccan spice
- Fresh mint
- Fresh parsley
- Garlic
- Lemon
- Sea salt & cracked pepper
Recipe Tip
Learn how to brine your chicken breasts for extra juicy and yummy flavor! You’ll love how they turn out.
How to Make Grilled Moroccan Chicken Skewers
- Preheat a cleaned grill to medium-high heat.
- Place the chicken, tomatoes, and onions into a large mixing bowl.
- Drizzle with oil and sprinkle in the Moroccan seasoning, plus a generous pinch of salt and pepper. Add the fresh herbs, garlic, and the lemon juice. 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.
- 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 160º F.
Recipe Variations & Modifications
- Protein—If you love it with chicken, you could also give it a shot with steak!
How to Serve Grilled Moroccan Chicken Skewers
My absolute favorite thing to drizzle over these skewers is this tangy mint yogurt sauce for chicken! It’s also wonderful over a bed of fragrant basmati rice with some refreshing tabbouleh or this delicious tahini salad.
Storage & Reheating
- Leftovers can be removed from the skewers and placed in an airtight container and kept in the fridge for up to 3 days.
- To reheat, transfer the chicken and veggies to a microwave-safe dish and cook in the microwave in 20-second increments or until warmed through.
Frequently Asked Questions
In a typical Moroccan spice blend, you’ll find cumin, paprika, turmeric, ground ginger, ground cardamom, ground coriander, nutmeg, cinnamon, allspice, cayenne, and ground cloves. Together, these spices create a warming aromatic blend that goes amazingly with grilled meat—especially this Moroccan chicken!
These chicken skewers are rich and mostly savory with just a hint of sweet. The fresh mint adds an awesome bit of freshness.
More Quick Chicken Recipes You’ll Love…
Grilled Moroccan Chicken Skewers
Ingredients
- 1 lb chicken breasts or chicken tenders, cut into bite-sized pieces
- 1 TBSP avocado oil, This oil has a high smoke point and is ideal for grilling.
- 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
- Sea salt and pepper, to taste
Instructions
- 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 avocado oil and season with Moroccan seasoning. Add a generous pinch of salt and pepper.
- 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 160º 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.)
hi there how would i do these in the oven?..don’t have a grill ..they look delish..tia..huggzz
Hi Gail,
You can go ahead and pop them into the oven. Just preheat at 375º F and cook them for 20-25 minutes or until the internal temp of the chicken is 160º F. If you’re using wooden or bamboo skewers, be sure to soak them for at least 30 minutes before baking. If you’re using metal, just be careful as they will be SUPER hot.