Marinated in a blend of aromatic spices and grilled to perfection, these fabulous Moroccan Chicken Kebabs are a tender, mouthwatering dish that’s perfect for any occasion.
There’s something about food on a stick that just makes everything better. These Moroccan Chicken Kebabs are out-of-this-world, ridiculously good. You will distinctly remember time as Before Chicken Kebabs and After Chicken Kebabs; they’re that life-changing.
Moroccan cuisine is so special because it’s a blend of so many different cuisines, usually Arab, Berber, Andalusi, and Mediterranean cuisines. In fact, Moroccan food is best known for its diverse and flavorful dishes that incorporate a wide range of spices, herbs, and ingredients.
Despite being North African, regionally, Moroccan cuisine is more heavily influenced by the Middle East. Some of the most popular ingredients in Moroccan food include lamb, chicken, fish, vegetables, couscous, and spices such as cumin, coriander, cinnamon, and saffron.
The reason why these kebabs are so good is precisely because of that mix of fresh herbs and dry spices. Now, even though you are using dry spices in the marinade, the chicken itself is tender and juicy, so don’t even think twice about that.
How to Make the Best Moroccan Chicken Kebabs
To make the best chicken kebabs, you’ll want to use good-quality olive oil. Olive oil goes a long way in a recipe like this because it adds some fantastic flavor, but most importantly, helps the garlic, cilantro, onions, and all the other herbs you’ll be adding really sink into the chicken.
This helps ensure that your chicken has moisture and flavor inside as it cooks.
The best part about this kebab recipe is that you can easily grill these on a cast iron pan or griddle. As long as you get a light char on each side, the chicken will be addicting – and that’s a fact. Another great way to transform your meal with these Moroccan Chicken Kebabs is by pairing them well with other menu items. I usually serve these with some rice from my Halal GuysChicken and Rice recipe and a side of hummus. You could also serve these kebabs with a simple salad or fresh vegetables, like cucumbers. Another pairing to try is some StoneFire Naan and Halal Guys White Sauce, along with some thinly sliced red onions.
If you want to go the more traditional and authentic route, try some mint yogurt or tabouleh with these kebabs and top off the meal with some refreshing mint tea. Not only is mint tea seen as a symbol of Moroccan hospitality, but it is also believed to aid digestion, relieve stress, and boost the immune system, among other things.
Regardless of what you serve it with, these Moroccan Chicken Kebabs will transport you right to Morocco and taste so damn good!
Kitchen Hacks for Easy Clean Up
Kebabs are not always an easy dish to make. It sometimes feels like a strictly summertime outdoor grill recipe, but that’s where you’re wrong. Besides, why limit yourself when this recipe is so amazing that you’ll want it year-round?
The key is to marinate your chicken in a big Ziploc bag. I like to marinate it for at least 30 minutes, but overnight is even better. Just mix everything up, and then, the next morning, put on some gloves and start sliding them on your skewers!
I also add some bell peppers and onions into the marinade, because when I skew the chicken, I can slide the peppers and onions in between.
Once you do that, the messy part is over. All you have to do is throw them on the grill and enjoy!
Doing it this way will not only save you time from washing dishes but also space in your fridge since a Ziploc will take up much less space than a larger bowl.
In other words, this is a mess-free, super simple, absolutely amazing Moroccan Chicken Kebabs recipe. Win-win-win, right?
There’s something about food on a stick that just makes everything better especially these kebabs. I made them a while back and posted them on my instagram stories, and so many of your replied back with wanting the recipe. I did tweak a couple of things here and there to make this recipe even better and tastier.
Ingredients
Scale
1&½poundchicken breast (about 3 breast)cut into 1 inch pieces
1lemon zest of one lemon
½lemonjuice of half a lemon
¼cupextra virgin olive oil
½tspground pepper
1tspsalt to taste
½tspchipotle chili powder
1tspcayenne pepper
2tspground cumin
1tbspsmoked paprika
3tbspcilantrochopped
1tspgingergrated
3cloves garlicgrated
Instructions
In a large bowl or zip-lock bag, add and combine the garlic, ginger, cilantro, paprika, cumin, cayenne, chili powder, olive oil, lemon zest, lemon juice, salt and pepper. Add the chicken and combine everything together. Cover the bowl or seal the bag and place in the fridge for al least 1 hr or up to 12hrs.
Heat a cast iron pan or grill over medium – high heat. Thread the chicken pieces onto skewers and cook the kebabs until they are slightly charred and cooked. Turn them occasionally 10-12 mins total. * If you don’t have time to skew the chicken just grill/roast the chicken in the oven at 375°F for 30-40 mins.
Transfer to plate and serve with rice, naan or hummus of choice. Garnish with lemon wedges, and sliced onions.
Prep Time:60
Cook Time:15
Category:dinner, entree
Cuisine:Mediterranean
Keywords: beet hummus, kebabs, mexican rice, moroccan chicken, naan, spicy mac and cheese
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
