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Plate of rice, tabbouleh, and pitas with grilled Moroccan chicken skewers on top.
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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. 
Course Main Course
Cuisine Mediterranean, Moroccon
Keyword Chicken, easy, healthy, mediterranean, Morrocan, skewers, weeknight dinner
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!