Moroccan Chicken Skewers

No ratings yet

Moroccan Chicken Skewers

Juicy grilled chicken skewers, marinated with Moroccan-inspired spices, lemon, garlic, and ginger, then finished with a bright and fresh garlic herb sauce.

Prep Time30

Cook Time15

Total Time45

Course: dinner, Entree

Cuisine: Chicken, grilled, Grilled Chicken, Moroccan

Diet: Gluten Free

Servings: servings

Author: Mary Cressler

Cost: $15

Equipment

Grill (charcoal or gas)
Long Tongs
Instant Read Thermometer

Ingredients

For the Chicken

1 ½ pound boneless skinless chicken breasts, cut into 1-inch cubes
¼ cup lemon juice (about the juice of one lemon)
¼ cup extra virgin olive oil
4 cloves garlic, finely minced or grated
2 tablespoons Moroccan Spice Blend
1 tablespoons fresh ginger, grated
pinch of red pepper flakes

For the Herb Sauce

¼ cup parsley, roughly chopped
¼ cup cilantro, roughly chopped
¼ cup extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon honey
pinch of red pepper flakes

Instructions

Marinate the Chicken: In a large bowl, combine lemon juice, olive oil, garlic, Moroccan spice blend, ginger, and red pepper flakes. Add the cubed chicken and toss until evenly coated. Cover and refrigerate for 30–60 minutes. (Alternatively, combine everything in a large resealable bag.)
Make the Herb Sauce: Combine all of the herb sauce ingredients in a small food processor. Blend until smooth. Taste and adjust seasoning as needed. Transfer to a serving bowl and refrigerate until ready to use.
Preheat the Grill: Prepare the grill for two-zone cooking, targeting 400–450 degrees Fahrenheit. For charcoal grilling, we recommend lump charcoal for the best flavor. If using a gas grill, set it to medium-high heat.
Skewer the Chicken: Thread the marinated chicken pieces onto wood or metal skewers. Discard any remaining marinade. Lightly season the skewers with salt and pepper before grilling.
Grill the Chicken: Place the skewers over direct heat and grill for 6–8 minutes until lightly charred. Flip and continue grilling another 5–6 minutes. Check the internal temperature using an instant-read thermometer. If the chicken has not reached 160 degrees Fahrenheit, move the skewers to indirect heat to finish cooking. Remove from the grill when the chicken reaches 160 degrees. Carryover cooking will bring the final temperature to 165 degrees.
Serve: Serve warm with the herb sauce drizzled over the top.

Notes

For the Moroccan Seasoning, I recommend making a full batch and keeping it on hand for cooking all summer. Alternatively, you can buy pre-made Moroccan or Ras el Hanout blends at most grocery stores or online. Or in a pinch, blend together a mix of coriander, turmeric, paprika, allspice, cinnamon, cumin, salt and ground pepper to your taste preferences.

Nutrition