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Grilled Moroccan Chicken Skewers


This recipe takes the spice blend from the original recipe and uses it to season the chicken which is skewered and then grilled. It worked out great with the Moroccan Flat Bread and was a perfect accompaniment with the dipping sauces.

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Grilled Moroccan Chicken Skewers 1 Picture


  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp ground ginger
  • 2 tsp cumin
  • 2 1/2 tsp turmeric
  • 2 tsp cinnamon
  • salt and pepper to taste
  • 1/2 lemon, juice
  • dipping sauces listed in directions


Adapted from


Step 1

In a medium sized bowl, mix together the dry spices.
In another bowl, toss the olive oil, salt and pepper with the chicken pieces.
Pour the spices over the chicken until evenly coated on every side.
Thread on a skewer and grill for several minutes on each side. Sprinkle the skewers with lemon juice.

Three Moroccan Dipping Sauces
(makes 3 sauces)

Mint Cilantro Sauce
(Makes about 1 cup)
Printable Version


1 large handful (about 3/4 cup) cilantro, minced
1/2 cup mint, minced
1/4 tsp cumin
1/4 tsp ginger
1 lime, juice and zest
1/4 cup olive oil
dash honey
sea salt to taste


Mix all together.

Harissa Sauce
(Makes about 1 cup)
Printable Version


2 cups arbol chilies, dried
3 cloves garlic, minced
1 1/2 tbsp honey
1 tsp caraway, ground
2 tsp cumin
3 tbsp olive oil
1/2 lemon, juice
sea salt to taste


Boil the chilies until soft after about 10 minutes. Drain the chilies.
Slice each chili down the center and wash in water to remove the seeds.
Grind the chilies in a food processor or mince with a knife until the chilies resemble a thick paste.
Mix all ingredients together, adding more oil, lemon juice or honey to get to a sauce-like consistency if necessary.

Yogurt Lemon Sauce
(Makes 3/4 cup)
Printable Version


3/4 cup full fat plain yogurt
1 lemon, juice
2 tsp lemon zest


Mix all together.

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