Best Moroccan Spiced Chicken Kebabs Recipes

MOROCCAN-SPICED CHICKEN SKEWERS

Moroccan-Spiced Chicken Skewers image

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Provided by VikingCook

Categories World Cuisine Recipes African North African Moroccan

Time 5h55m

Yield 4

Number Of Ingredients 22

Ingredients

¼ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons honey
1 ½ teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes
2 cups whole-milk Greek yogurt
½ cup fresh lemon juice
¼ cup finely chopped mint leaves
2 cloves garlic, minced
1 teaspoon finely grated fresh lemon zest
1 teaspoon kosher salt
2 green bell peppers, cut into cubes
1 small red onion, cut into 8 wedges
bamboo skewers, soaked in water for 30 minutes

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.

Nutrition Facts : Calories 496 calories, Carbohydrate 17.1 g, Cholesterol 119.4 mg, Fat 28.5 g, Fiber 2.2 g, Protein 42.8 g, SaturatedFat 8.2 g, Sodium 1355.5 mg, Sugar 10.3 g

MOROCCAN SPICED CHICKEN KEBABS

Moroccan Spiced Chicken Kebabs image

Make and share this Moroccan Spiced Chicken Kebabs recipe from Food.com.

Provided by threeovens

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
salt
1 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2 inch cubes
2 tablespoons olive oil
1 large red pepper, cut into pieces
2 tablespoons fresh cilantro, chopped

Steps:

Preheat grill for direct grilling over high heat; soak 4 bamboo skewers in water for about 30 minutes.
In a small bowl, combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and 1 teaspoon salt; set aside.
In a larger bowl, toss chicken cubes with oil to coat; season with spice mixture and toss again.
Thread skewers with chicken and pepper pieces.
Lightly oil grill rack and grill kebabs, turning occasionally, until chicken is browned and firm to the touch, about 8 to 10 minutes.
Serve over couscous if desired.
Garnish with cilantro.

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