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.
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
Instructions
- 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