Moroccan Spiced Chicken Kebabs
Infuse your dinner table with the vibrant flavors of North Africa with these Moroccan Spiced Chicken Kebabs! Succulent pieces of juicy chicken thighs are marinated in a rich blend of exotic spices—cumin, coriander, cinnamon, paprika, and turmeric—combined with creamy Greek yogurt, zesty lemon juice, and a hint of cayenne for optional heat. After soaking up the marinade, the chicken is grilled to smoky perfection, delivering tender bits with a beautifully charred, aromatic finish. Quick to prepare and ready in under 40 minutes (plus marinade time), these kebabs are perfect for family dinners or casual entertaining. Pair them with fluffy couscous, crisp salads, or warm flatbreads for a satisfying meal that transports you straight to the bustling spice markets of Morocco. It's an easy, flavorful way to elevate your grilling repertoire!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 grams Greek yogurt
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Wooden or metal skewers
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 1.5-inch cubes, and set aside.
In a large mixing bowl, prepare the marinade by combining Greek yogurt, olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, ground paprika, ground turmeric, cayenne pepper (if using), fresh lemon juice, salt, and black pepper.
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
If using wooden skewers, soak them in water for 30 minutes to prevent burning while grilling.
Preheat your grill or grill pan to medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking.
Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Place the skewers on the grill and cook for approximately 12 to 15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside. The internal temperature should reach 165°F (74°C).
Remove the kebabs from the grill and allow them to rest for a couple of minutes before serving.
Serve the Moroccan Spiced Chicken Kebabs with a side of couscous, a fresh salad, or flatbread, and enjoy!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 401 mg | 9% | |
*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.
