Moroccan Spiced Chicken Kebabs

These Moroccan Spiced Chicken Kebabs can be made in a griddle pan as well as al fresco. They are an all-season delicious, healthy recipe, perfect for entertaining or as a family meal idea.

MOROCCAN SPICED CHICKEN KEBABS

I always associate Moroccan spices with hot weather and delicious food and the best way to celebrate these is by enjoying an al fresco meal in the back garden!  These aromatic Moroccan Spiced Chicken Kebabs are super easy to prepare (the only ingredient that requires chopping is the chicken!).   And if you double the ingredients you’ll be able to feed a crowd.

The chicken needs to be left in the yogurt marinade for at least 4 hours, ideally overnight so this recipe is perfect for busy people who like to enjoy great food.  Simply marinate the chicken the night before or in the morning and enjoy a quick and delicious meal later!

Cooking times may vary depending on the size of your chicken pieces and whether the kebabs are barbecued or cooked in a griddle pan.  I think the griddle pan method is a little quicker (though admittedly not as fun).

If you like this recipe you may also like my Perfectly Crispy Spiced Chicken I made a little while ago.  I used Moroccan spices in that recipe too.

Serving suggestions

These healthy chicken kebabs can be served with rice, crispy salad or in wraps, with a nice dip.  Try my refreshing minty guacamole I made for a salmon recipe a few months ago.  They are fantastic served with this Cauliflower Pomegranate Salad with Yogurt Dressing as well as this zesty Cauliflower Rice Tabbouleh with Pomegranate.

What to do with chicken kebabs leftovers

This is one of those recipes that taste delicious the next day too, so if you’ve got leftovers – great! Because you can toss the chicken into a salad, such as pasta, quinoa or rice and enjoy it for lunch. Or you could chop it up, add some yogurt, chopped spring onions and make a quick chicken salad sandwich.  Or simply enjoy it as a cold snack, alongside a dip.  Guacamole is one possibility, but a healthy Ranch Dipping Sauce is another option.  This easy Eggplant Tomato Dip would also be a good choice.

If you make this recipe I’d love to know how it turned out for you so scroll down to the comments section below and let me know what you thought, thanks!

5 from 4 votes

Print

Moroccan Spiced Chicken Kebabs

Prep Time

10 mins

Cook Time

10 mins

Marinating

4 hrs

Total Time

20 mins

 

These Moroccan Spiced Chicken Kebabs can be made in a griddle pan as well as al fresco. They are an all-season delicious, healthy recipe, perfect for entertaining or as a family meal idea.

Course: Dinner, Lunch

Cuisine: Moroccan Fusion

Keyword: chicken, kebabs, Moroccan

Servings: 5 people

Author: Everyday Healthy Recipes

Ingredients

• 4 medium chicken breasts, skinless, chopped into similar size chunks
• 1/2 cup Greek yogurt/Skyr
• 1 tbsp olive oil, plus a little more for grilling
• 1 tsp each: cumin and paprika powders
• 1/2 tsp each: fine sea salt, onion and garlic granules and ground coriander
• 1/3 tsp each: cayenne pepper and ginger powder
• 1/4 tsp each: ground allspice and cinnamon

Instructions

1. In a large bowl combine the yogurt, 1 tablespoon of the oil, all the spices and stir. Place the chicken pieces in the marinade, stir thoroughly and refrigerate for at least 4 hours.
2. Prepare the chicken skewers (don't thread the pieces too close to one another). You will need about 6 medium skewers.

3. If you are using a griddle pan heat up 1-2 tablespoons of the oil and grill the chicken over a medium heat for about 8-10 minutes (or until cooked through) turning often. The kebabs can also be barbecued.  Serve with rice, crispy salad or in wraps.

Pin Moroccan Spiced Chicken Kebabs!

KEEP IN TOUCH!

If you like this blog you can follow me on Facebook, Instagram and Twitter for regular recipes! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

RECIPE LINK PARTIES

I am bringing this easy Moroccan Spiced Chicken Kebabs recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie (the linky goes live tomorrow morning).  Also sharing with Recipe of the Week.