Up next in my summer grilling spree is some tasty chicken that is marinated in a Moroccan style spice blend. This Moroccan grilled chicken is as easy to make as marinating the chicken in lemon juice, olive oil and a blend of spices and then grilling it to perfection. The spice blend is made with a number of ingredients including a base of paprika with a touch of heat being provided by some cayenne and an hint of the exotic by the cinnamon, ginger and turmeric. Grilling the chicken only takes a few minutes so once you have it marinated you are only a few minutes always from tasty sticks of meat, almost like savoury lollipops really! This grilled chicken makes for great finger food at get-togethers and it also works well dinner.
Mmmm… grilled meat on a stick…
This grilled chicken goes great with a salad making for a nice light summer meal!
Moroccan Grilled Chicken Kabobs
Tasty grilled skewered chicken marinated in a Moroccan style spice blend.
- 1 pound boneless-skinless chicken, cut into small pieces
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin, toasted and ground
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic, chopped
- Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.
- Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.
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These sound incredible! I just post curry today and moroccan sounds so good!! I love all the spices in ethnic food!
A SPICY PERSPECTIVE says
Mmmm…loving the sound of these kabobs! Great recipe, Kevin!
Marie Matter says
Is it weird that I want these for breakfast?!
Super Easy and look delicious! Can't wait to try this out!
Heather Christo says
What incredible flavors Kevin!
Georgia | The Comfort of Cooking says
These look irresistible, Kevin! Love those warm, spicy flavors. Great summer meal!
Rocky Mountain Woman says
lovely flavor combination. looks like a nice change of pace from the citrisy grill sauces I have been making…
Peter @Feed Your Soul Too says
I love the color of the kabobs. they look like they were grilled perfectly.
Pretty sure it doesn't get better than grilled meat on a stick.
Maureen | Orgasmic Chef says
I love the look of this chicken and I'm really fond of most Moroccan dishes. So pretty to look at too!
Marian (Sweetopia) says
Mmm! Making me hungry again!
Ashley @CenterCutCook says
I love simple suppers like this! What a perfect, light, summer meal.
I received this recipe in my email box a little after 2 p.m. PST and it's now 6:30 p.m. and my husband and I are enjoying this chicken as I type! Let me just say it was sooooo delicious and easy to make! I only marinated it for about and hour and a half and it's so full of flavor!
I had chicken breasts and wanted to try something different and I am so happy that you sent this out today! I will be making this again and it will be a go to for BBQ'S.
Julie @ Table for Two says
I've always wanted to make kabobs but for some reason never got around to it. These look awesome!
Sounds great, my husband is going to make these over the weekend. Thanks for posting!!!!
Kiran @ KiranTarun.com says
Love kabobs and love it even more with moroccan spices 🙂
Julia Al Arab says
I love that taste, thank you for sharing the recipe Kevin! Those kabobs are very famous not only in Morocco but also all over the middle east.
Irena Sahara says
I think I can have 2 doz of them 🙂
Salome A says
Thank you for sharing this recipe. It's absolutely delicious and took very little time to make. I had it with basmati rice and made a Greek salad.
Could a bunch of these be made and then frozen?
Anonymous: Yes, you can freeze them once marinating and then thaw and grill them.
My husband loved these Kevin, I am going to try some tofu made with this marinade on the grill tomorrow. Thanks for sharing this recipe with us!
Food Junkie says
This recipe is definitely a keeper and is good even broiled (I didn't want to drag out the BBQ). Good job on this one Kevin.
Kevin, I made these with cubed tofu (extra firm) that I froze and then thawed (6 hours freezing time at least) and then marinated for 3-4 hours. These were great with tofu! Thanks again!!!!
Shannon: I am glad that you enjoyed it and it is great to hear that the vegetarian option works well!
SO GOOD. We didn't make kabobs, but we used the marinade on chicken breasts. YUM!
Made the kabob tonight and it was delicious. I am of middle eastern decent and enjoy the kabob with parsley, onions with sumac, pickles and tomatoes
Kevin, I made your pear and gorgonzola quiche for Thanksgiving breakfast and it was a HIT!! I definitely will be trying these real soon.
Made these today, Kevin, for Memorial Day celebration. Served with a cranberry/pomegranate sauce. Absolutely delicious. My hubby's comment: "to die for." Tx for another great recipe.
Instead of kabobs, could I make this with chicken breasts and thighs? Thank you in advance for your answer.
tammy: Yes just marinate the chicken and grill it up. Enjoy!
All I can say is: total YUM!
This recipe is delicious! I made this chicken a few nights ago but pan-fried and I will definitely be making it again. I even posted a link on my latest blog entry, which is a recap of my first week on Whole30. I can't wait to have it again!
I made this Moroccan Grilled Chicken Kabobs tonight. I added zucchini, peppers and onions onto the skewers before grilling. My family loved the kabobs and rated them 5 out of 5! Wonderful flavors! This recipe is definitely a keeper!