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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
Author: Dana Sandonato

Equipment

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

Ingredients

  • 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

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 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.

Notes

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!