Moroccan Chicken Kabobs
Fire up your grill and transport your taste buds to North Africa with these flavorful Moroccan Chicken Kabobs! Juicy chunks of marinated chicken are infused with a fragrant blend of spices like cumin, turmeric, paprika, and cinnamon, creating a perfect balance of smoky, earthy, and slightly spicy notes. Paired with vibrant bell peppers and red onion, these kabobs are as colorful as they are delicious. Light and healthy, this recipe is ideal for summer barbecues or an easy weeknight dinner. Serve these tender, char-grilled kabobs with fluffy couscous or warm flatbread for an authentic Moroccan-inspired feast the whole family will love!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 1 large red bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Cut the chicken breasts into 1-inch cubes and set aside.
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and chopped parsley to create the marinade.
Add the chicken chunks to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
When ready to cook, preheat the grill to medium-high heat or set your broiler to high.
Assemble the kabobs by threading the marinated chicken, red bell pepper chunks, yellow bell pepper chunks, and red onion chunks onto the skewers, alternating ingredients as desired.
Place the kabobs on the grill or under the broiler. Cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred, with an internal temperature of 165°F (74°C).
Remove the kabobs from the heat and let them rest for 5 minutes before serving.
Enjoy your Moroccan Chicken Kabobs with a side of couscous, flatbread, or a fresh salad!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
