Moroccan Chicken Kebabs
Transport your taste buds to the vibrant streets of Morocco with these tender and flavorful Moroccan Chicken Kebabs. Marinated in a harmonious blend of bold spices like cumin, coriander, and cinnamon, combined with creamy yogurt, tangy lemon juice, and a hint of chili, every bite delivers a burst of exotic flavor. These juicy chicken skewers are easy to prepare and can be grilled to perfection or baked for convenience, making them a versatile option for any meal. Serve alongside fluffy couscous, warm flatbread, or a cooling yogurt sauce for a complete Mediterranean-inspired feast. Perfect for gatherings or weeknight dinners, these kebabs promise an irresistible fusion of taste and aroma that will leave your guests craving more.
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Recipe Information
Ingredients
- 700 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons plain yogurt
- 3 units garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 units wooden or metal skewers
Instructions
Soak wooden skewers in water for at least 30 minutes if using, to prevent burning. If using metal skewers, no soaking is necessary.
Cut the chicken thighs into bite-sized pieces, approximately 3 cm (1.25 inches) in size, and set aside.
In a large bowl, whisk together olive oil, lemon juice, plain yogurt, minced garlic, ground cumin, ground coriander, paprika, cinnamon, turmeric, red chili flakes, salt, and black pepper to create the marinade.
Add the chicken pieces to the bowl with the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat the grill to medium-high heat or preheat the oven to 200°C (400°F) if baking.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
Place the skewers on the grill and cook for approximately 12-15 minutes, turning occasionally, until the chicken is fully cooked and has grill marks. Alternatively, bake on a baking sheet lined with parchment paper for 15-20 minutes, turning halfway through.
Remove the skewers from the heat and let them rest for a few minutes before serving.
Serve warm with couscous, flatbread, or a side of yogurt sauce for dipping.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 529 mg | 11% | |
*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.
