Best 7 Moroccan Chicken Skewers Recipes

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

MOROCCAN CHICKEN SKEWERS WITH HERB SAUCE

Steps:

• Preheat the grill or grill pan to medium-high heat.
• For the Chicken:
• Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
• For the Herb Sauce:
• Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.

MOROCCAN CHICKEN KEBABS / SKEWERS

Steps:

• Cut the chicken breasts into 1 inch cubes & place in a bowl.
• Add the spices to the bowl. Stir to make sure that all the cubes are covered. Then pour the vinegar on top & stir again. Let marinate for at least 30 minutes.
• Take the cubes & place them onto skewers. (I usually make 4 skewers per person.).
• Grill the kebabs until the chicken is done, don't over cook. Enjoy!

MOROCCAN LEMON-HERB CHICKEN SKEWERS RECIPE - (4.6/5)

Steps:

• 1. In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling. 2. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette. 3. Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.

SPICY MOROCCAN CHICKEN SKEWERS

Steps:

• Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoons salt. Scrap mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator for 2 hours; turning after 1 hour.
• Immerse 12 (8-inch) wooden skewers in water; soak for 30 minutes. Drain and pat dry,.
• Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper slice, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoons salt. Arrange skewers on grill rack, coated with cooking spray, grill 4 minutes on each side or until done. Serve with yogurt.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup chopped mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup finely chopped mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade.
• Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes.
• Serve with cold sauce.

MOROCCAN CHICKEN SKEWERS

Steps:

• Marinade 1. Mix all the ingredients in a large bowl. 2. Trim the chicken breasts of excess fat. 3. Remove the tenders and reserve for another use. 4. Cut the meat into 1 1/2-inch pieces. 5. Add the chicken to the marinade and refrigerate for at least 6 hours, or as long as overnight. Vinaigrette 1. Whisk all the ingredients together. Set aside. Chicken 1. Soak 6 long wooden skewers in cold water for 30 minutes. 2. Lift several pieces of the chicken at a time from the marinade and squeeze them over the bowl to drain the extra marinade. 3. Skewer the chicken, leaving 1/4 inch between the pieces to allow all sides of the chicken to cook evenly. 4. Season the chicken lightly with salt and pepper. 5. Preheat grill to medium-high heat. 6. Place the skewers on the grill and cook for 2 to 3 minutes without moving them, to mark the chicken. 7. Turn the skewers 90 degrees to mark with a crosshatch pattern and grill for another 1 minute. The marks should be well browned but not burnt. 8. Turn the skewers over and cook for about 2 minutes to finish cooking the chicken. 9. Carefully remove the chicken from the skewers and place in a bowl. 10. Toss with a light coating of the vinaigrette, and serve the extra vinaigrette on the side.