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Grilled chicken skewers with vegetables on BBQ, garnished with herbs, smoke rising. Perfect summer barbecue meal.

Moroccan Chicken Skewers

My recent trip to Tangiers inspired these Moroccan Chicken Skewers, a flavorful dish that brings the warm, aromatic spices of Moroccan 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.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 354 kcal

Ingredients
 
 

Chicken

  • 6 boneless skinless chicken thighs cut into bite-size pieces
  • 1.5 tbsp Ras El Hanout see substitute below
  • 1 tsp smoked paprika
  • 5.3 oz plain Greek yogurt
  • 4 garlic cloves crushed
  • ½ tsp kosher salt
  • 1 tsp onion powder

Butter Rub

  • 4 tbsp butter melted
  • 1 tsp garlic powder
  • 3 tbsp chopped parsley
  • 1/4 tsp cumin
  • 1 tbsp 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 tbsp 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.
    Person mixing marinated chicken in a glass bowl with a spatula on a wooden countertop.

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.
    Stirring fluffy couscous in a pan with a fork for a perfect side dish.

Make the Butter Rub

  • In a separate bowl, mix melted butter, garlic powder, parsley, cumin, and lemon juice.
    Grilling juicy chicken skewers with herb marinade in a black skillet.

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.
    Grilled chicken skewers with spices being prepared on a wooden board by gloved hands.
  • 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.
    Grilled chicken skewers sizzling on a pan, tender and perfectly spiced, ready for a delicious meal.

Make the Yogurt Dip (Optional)

  • In a small bowl, mix Greek yogurt, garlic, parsley, salt, and pepper. Serve alongside the chicken for dipping.
    Grilled chicken skewer with creamy sauce served over couscous and fresh salad mix.

Video

Notes

All nutrition calculations are estimates only. 

Nutrition

Calories: 354kcalCarbohydrates: 7gProtein: 38gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 196mgSodium: 1093mgPotassium: 571mgFiber: 1gSugar: 2gVitamin A: 677IUVitamin C: 3mgCalcium: 109mgIron: 3mg
Keyword moroccan
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