Fire Up the Grill with Moroccan-Inspired Chicken Skewers

Sometimes you find a dish that’s so easy and delicious, it just slips into the regular rotation without much thought. That’s exactly what these spicy chicken skewers have become in our kitchen (or in this case our grill).

There’s something a little relaxing about putting together skewers: simple, repeatable, hands-on, no rush. They’re just as perfect for a laid-back night on the deck as they are for feeding a crowd.

Moroccan-Inspired Chicken Skewers

Grilled Moroccan-inspired chicken skewers with warm spices, fresh herbs, and a creamy yogurt sauce. Perfect for a dinner on the deck or when you're feeding a crowd.

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Course Main Course

Servings 4 people

Ingredients

  

Marinade for Chicken

• ¼ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons maple syrup
• 1½ teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3 garlic cloves minced or pressed
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cayenne pepper
• 4 boneless skinless chicken breast halves (about 6 oz each), cut into 1½-inch pieces

Vegetables

• 2 large bell peppers cut into 1½-inch squares
• 1 red onion cut into 8 wedges and separated into layers

Sauce

• 2 cups whole-milk Greek yogurt
• 1 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• ¼ cup finely chopped fresh mint leaves
• 1 garlic clove minced or pressed
• 1 teaspoon kosher salt
• 1 tbsp honey or maple syrup

Let’s Cook!

 

• In a large bag, combine all the marinade ingredients
• Add the chicken breasts and marinate in the refrigerator for at least an hour (longer is better!)
• While the chicken is marinading, combine the sauce ingredients and store in a bowl in the fridge until you're ready to serve.
• Build the skewers by alternating the chicken with the pepper and onion (don't pack too tightly to ensure the chicken cooks evenly)
• Preheat the grill to about 450 degrees
• Grill over direct heat for about 10-12 minutes until the chicken is cooked through and the vegetables begin to char.
• Remove heat, let cool for about 5 minutes until plating.

Notes

• Squash or zucchini are a perfect addition to the skewers
• Serve over cooked white rice tossed with a tablespoon of chopped cilantro and a squeeze of lime juice
• If you’re using wood skewers, let them soak in water for 20-30 minutes so there are no flame-ups on the grill

Keyword chicken, Easy, entertaining, fresh, grill, Moroccan, skewer

I know the ingredient list might look a little long at first glance, don’t let that scare you off. This is one of those recipes that comes together easily and delivers big flavor every single time. I love getting everything prepped in the morning and then throwing them on the grill after a round of golf. It makes dinner feel effortless (and has impressed more than one guest that I had everything all under control).

Eat well, friends.

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