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Moroccan Lemon-Herb Chicken Skewers


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Rate this recipe 4.5/5 (17 Votes)


  • Marinade & Chicken
  • 1 1/2 cups EVOO
  • 3 Tbsp chopped fresh thyme
  • 3 Tbsp paprika
  • 2 Tbsp chopped flat-leaf parsley
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp ground cumin
  • 3 cloves garlic, chopped
  • 3/4 tsp ground ginger
  • 6 boneless, skinless chicken breasts (3 lbs), cut into 1 1/2 inch cubes
  • Lemon-Herb Vinaigrette
  • 1/4 cup thin lemon peel strips
  • 1/4 cup lemon juice
  • 1 Tbsp salt
  • 1/4 cup plus 3 Tbsp EVOO
  • 2 Tbsp finely chopped flat-leaf parsley
  • 1 Tbsp fresh lime juice


Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

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.


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