My recent trip to Tangiers inspired these Moroccan Chicken Skewers, a flavorful dish that brings the warm, aromatic Moroccan spices and cuisine straight to your kitchen. Grilled over medium-high heat, these skewers are juicy, tender, and bursting with authentic flavors from Ras El Hanout, a classic Moroccan spice blend.
On a recent trip to Tangiers, I had the pleasure of tasting authentic Moroccan cuisine—full of bold spices, fresh herbs, and vibrant flavors. The bustling markets, known for their intoxicating aromas of grilling meats and fragrant spices, inspired me to recreate the experience at home. I found this Ras El Hanout spice blend in the bazaar and I was inspired to make my own version of a chicken dish I ate while there. This recipe brings together the rich, aromatic spices I experienced in Morocco, combined with a tangy yogurt marinade that keeps the chicken tender and juicy.
Speaking of Moroccan, have you checked out my Easy, Juicy Moroccan Lemon Chicken with olives recipe?
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What Is Ras El Hanout?
Ras El Hanout is a traditional North African spice blend, commonly used in Moroccan, Tunisian, and Algerian cuisines. The name translates to "head of the shop," indicating that it is a top-tier blend of the best spices a spice merchant can offer. It's a versatile mix that varies depending on the spice shop or family recipe, but it typically contains a combination of warm, aromatic spices including coriander, cumin, cinnamon, turmeric, ginger, cardamom, nutmeg, cloves, and may others.
Why You’ll Love This Recipe
Versatile Cooking Options: You can use an outdoor grill, griddle pan, or even an oven baking sheet to cook these chicken kabobs, making this dish adaptable to any kitchen setup.
Authentic Moroccan Flavors: The Ras El Hanout and smoked paprika create a beautiful blend of spices reminiscent of the bustling markets in Tangiers.
Quick and Easy Dinner: With simple steps and minimal ingredients, this recipe is perfect for busy weeknights or a weekend barbecue.
Healthy and Balanced: The yogurt marinade not only tenderizes the chicken but also adds a protein boost. Pairing with couscous or cauliflower rice creates a balanced meal.
Moroccan Grilled Chicken Skewers Video
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Ingredients
Full recipe, instructions, and photos in the recipe card at end of post
Boneless, skinless chicken thighs: Juicier and more forgiving on the grill than chicken breast, especially with bold spices.
Greek yogurt: Tenderizes the chicken while helping the spices cling and caramelize.
Ras el hanout: A warm Moroccan spice blend that gives the chicken deep, layered flavor.
Smoked paprika: Adds subtle smokiness that works beautifully with grilled chicken.
Garlic: Infuses the marinade with bold, savory flavor.
Butter: Brushed on after grilling for richness and shine.
Fresh parsley: Brightens the butter rub and finishes the dish with freshness.
Cumin: Adds warmth and depth that complements the Moroccan spices.
Lemon juice: Cuts through the richness and keeps everything tasting fresh.
Couscous: A quick, fluffy base that soaks up all the chicken juices and butter.
Chicken broth: Gives the couscous more flavor than plain water.
Labneh or Greek yogurt: Creamy, tangy contrast to the spiced chicken.
Bell peppers and red onion: Optional, but great for color and sweetness on the skewers.
Instructions
Step 1: Marinate the chicken in yogurt, spices, and garlic until well coated.
Step 2: Thread the marinated chicken onto skewers, adding vegetables if using.
Step 3: Bring the grill or grill pan to medium-high heat.
Step 4: Grill the skewers until charred and cooked through.
Step 5: Brush the hot chicken with the butter rub.
Step 6: Serve over couscous with yogurt dip on the side.
Substitutions and Variations
Cauliflower Rice: If you prefer a low-carb option, serve these skewers over cauliflower rice instead of couscous.
Boneless Skinless Chicken Breasts: For a leaner option, swap the chicken thighs with boneless skinless chicken breasts. Just be sure to adjust the cooking time for even thickness and juicy results.
Add Vegetables: Include bell peppers, red onions, or even zucchini on the skewers for a burst of color and flavor.
Spice It Up: Add a touch of cayenne pepper to the marinade for an extra little kick.
FAQ
Preheat the oven to 400°F (200°C). Place the skewers on a lined baking sheet and bake for 20-25 minutes, turning halfway through, until the chicken is golden brown and cooked through.
Yes, preheat the air fryer to 375°F (190°C). Lightly brush the skewers with a little olive oil and air fry for 16-18 minutes, flipping halfway through for even cooking. Make sure to check that the internal temperature reaches 175°F.
Absolutely. If you prefer boneless skinless chicken breasts, just adjust the cooking time slightly, as they may cook faster than thigh meat.
⭐️ Recipe
Moroccan Chicken Skewers
Ingredients
Chicken
- 6 boneless skinless chicken thighs cut into bite-size pieces
- 1.5 tablespoon Ras El Hanout see substitute below
- 1 teaspoon smoked paprika
- 5.3 oz plain Greek yogurt
- 4 garlic cloves crushed
- ½ teaspoon kosher salt
- 1 teaspoon onion powder
Butter Rub
- 2 tablespoon butter melted
- 2 tbsp extra virgin olive oil
- 1 teaspoon garlic powder
- 3 tablespoon chopped parsley
- ¼ teaspoon cumin
- 1 tablespoon lemon juice
Couscous
- 2 packages 5.8 oz each couscous, plain
- 2.5 cups chicken broth
- Juice of half a lemon
Yogurt Dip (Optional)
- 1 tablespoon chopped parsley
- 1 cup Labneh or Greek yogurt
- 1 garlic clove crushed
- Salt and pepper to taste
Instructions
Marinate the Chicken
- In a large bowl, combine the Greek yogurt, Ras El Hanout, smoked paprika, garlic cloves, kosher salt, and onion powder. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 30 minutes or overnight for best flavor.6 boneless skinless chicken thighs, 1.5 tablespoon Ras El Hanout, 1 teaspoon smoked paprika, 5.3 oz plain Greek yogurt, 1 teaspoon onion powder, 1 garlic clove, ½ teaspoon kosher salt
Prepare the Couscous
- Boil chicken broth in a pot. Add olive oil and lemon juice. Once boiling, add couscous, cover, and remove from heat. Let it sit for 5 minutes, fluff with a fork.2 tablespoon extra virgin olive oil, 2.5 cups chicken broth, Juice of half a lemon, 2 packages
Make the Butter Rub
- In a separate bowl, mix melted butter, garlic powder, parsley, cumin, and lemon juice.4 garlic cloves, 2 tablespoon butter, 2 tablespoon extra virgin olive oil, 1 teaspoon garlic powder, 3 tablespoon chopped parsley, ¼ teaspoon cumin, 1 tablespoon lemon juice
Assemble and Grill the Skewers
- Thread the marinated chicken onto metal skewers or bamboo skewers. If using a grill, oven or air fryer make sure to soak your bamboo skewers in water for 15 minutes so they don't burn. For a touch of color, you can also add bell peppers and red onions between the chicken pieces.
- Heat your outdoor grill or grill pan over medium-high heat. See FAQ if cooking in air fryer or oven. Lightly brush the grates with extra-virgin olive oil. Grill the skewers for about 8 minutes per side until the chicken is cooked through and golden brown. The internal temp should read 175F if cooking chicken thighs and 165F if cooking chicken breasts.
Make the Yogurt Dip (Optional)
- In a small bowl, mix Greek yogurt, garlic, parsley, salt, and pepper. Serve alongside the chicken for dipping.1 tablespoon chopped parsley, 1 cup Labneh or Greek yogurt, 1 garlic clove, Salt and pepper
Matilda C. says
Ohhh!! I have to try this recipe!
friedenspfeifen says
yum