Moroccan Chicken Skewers


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Exciting things are happening tomorrow! See if you can guess.. this Moroccan Chicken Skewers recipe is a major clue….  Moroccan Chicken Skewers from (@whatsgabycookin)

These Moroccan chicken skewers have been on my mind recently! It probably has to do with the fact that it’s back to school season and I’m inundated with emails asking for quick and easy weeknight meals – so my mind is running a million miles a minute in that direction! If there’s a skewer in my eyesight, you can bet I’ll find a way to use it. It’s a fun way to put dinner on the table and I’ve been doing it since forever. Skewered meals were big when I was a private chef because you just throw a bunch of stuff onto a stick and then grill it until it’s perfect! The most delicious recipes come when proteins or veggies are marinated and then grilled – that’s the recipe for success.

Moroccan Chicken Skewers from (@whatsgabycookin)

These Moroccan Chicken Skewers are marinated in a yogurt mixture filled to the brim with turmeric, crushed red peppers, tomato paste, tons of garlic and lemon among other things, so the grilled chicken is incredibly moist and retains that great color from the turmeric plus tons of flavor. Also, I don’t know about you, but I’ve been seeing turmeric EVERYWHERE. On every menu. Always. Here’s the run down for those of you not familiar with it – it’s from the ginger family, it’s bright yellow/orange, and has a subtle flavor that lends itself to condiments, curries, marinades, dressings, and it’s especially fantastic on CHICKEN!!

Moroccan Chicken Skewers from (@whatsgabycookin)

So have at it!! And stay tuned to instagram tomorrow to see where I end up!


Moroccan Chicken Skewers

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Gaby Dalkin
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For the chicken:

  • 2 teaspoons crushed red pepper
  • 2 teaspoons ground turmeric
  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoons tomato paste
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves roughly chopped
  • 1 lemon juiced
  • 1 lemon cut into wedges/sliced for serving
  • 2 1/4 pounds boneless skinless chicken thighs and/or breasts, cut into 1 1/4-inch cubes

Serve with:

  • Warm pita bread
  • Labneh or tzatziki
  • Chopped tomatoes
  • Fresh mint leaves


  • Combine the crushed red pepper and ground turmeric in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill for 1 hour.
  • Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.
  • Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.
  • Serve with serving suggestions and extra lemon wedges
Moroccan Chicken Skewers: Chef Vision

Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking

** This post is brought to you by McCormick. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. Maria @

    Moroccan flavors and skewers?!? We were obsessed with various versions of skewers all summer long. And anything with a Moroccan, North African, or Middle Eastern flavor profile is an absolute must! Our favorites, hands down! Will absolutely give this a go!

  2. Heather Christo

    Completely gorgeous and I love the flavors- am obsessed with turmeric right now!

  3. Monika

    I am trying to add turmeric to more and more dishes. Will be trying this one!

  4. Sarah | Broma Bakery

    Oh I LOVE these! Moroccan chicken is one of the most flavorful ways to do chicken. So perf for weeknight meals 🙂

    • Gaby

      I’m sure you can!! I havent tested it that way though so I can’t say for certain

    • Zachary

      I did try bake Moroccan chicken. Accord to my wife, it really good. I put chicken with marinated in pan instead put on skewers and bake in 350 degree for 30 minutes until chicken is done. Also make homemade paneer and cherry tomatoes, red onion and cucumber relish and top off with tzatziki. It so good.

  5. Jamie

    I made this tonight and even my picky sons-in-law liked it! Delicious! My new favorite chicken recipe.

  6. Shannon

    Are they very hot (spicy) from the crushed red pepper or because it’s only the marinade is the heat not as potent?

    • Gaby

      they have a bit of a kick. you can cut the red pepper flakes in half if you want and it will still be delish

  7. Erin G

    Can you leave the chicken in the marinade for longer than an hour? I know sometimes with lemon juice it’s not a good idea. Just wondering how early I can prep it

  8. Stephanie

    Hi Gabby! One of my kids is allergic to cow’s milk. Any suggestions on what could work as a good substitute for the Greek yogurt? Thx!

    • Gaby

      you could omit entirely!! it will still be just as delish

    • Angela

      I use the brand So Delicious plain coconut yogurt for all of my marinades (and yogurt dishes).

  9. Lani

    This is one of my family’s absolutely favorite dinners! It’s become a staple in my dinner repertoire.
    I go to the Persian market and buy Sangak- it’s a long freshly made flat bread- to serve with this… delish!

  10. Kenny Clark

    Made a huge batch of these last night (with red and yellow peppers) and they turned out great. Leftover idea for lunch today: chopped the remaining chicken and peppers, added mayo, chopped celery and a bit more salt and pepper, and… Moroccan chicken salad. Definitely doing this again!

  11. Debi Memmolo

    This is a fabulous recipe. I am so glad I found your site. Am on a mission to stop ordering in every night (sometime soon too easy in NYC) and get back to cooking. Your recipes are making it so much easier to stick to my promise.

    I cooked these in my new favorite – cast iron. Then stuck them under the broiler for a few to get them a little charred. Huge hit.

    Making your pumpkin chocolate chip pancakes tomorrow.