Our trip to Morocco and these Moroccan Chicken Skewers have been on my mind recently and I’m ready to re-live that insanely incredible vacation through some of the flavor memories I brought home like this Moroccan Tomato Salad and this Herbed Couscous!
Table of Contents
Why I Love This Recipe
We all know it’s back to school season and our time is precious. I’m currently inundated with emails asking for quick and easy weeknight meals – so my mind is running a million miles a minute in that direction! A few things I think of when thinking of easy weeknight meals:
1- is there a way to do some prep in the morning that makes dinner even easier?
2- what’s the fastest and most delicious way to cook something?
3- is this a recipe that kids can get behind?
4- are the ingredients in the recipe easy to use for another meal later that same week to save on groceries?
These Moroccan Chicken Skewers fit all of the above criteria and are marinated in a Greek 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.
Ingredients & Substitutions
- Crushed Red Pepper
- Ground Turmeric
- Greek Yogurt
- Extra-Virgin Olive Oil
- Red Wine Vinegar
- Tomato Paste
- Kosher Salt
- Black Pepper
- Garlic
- Lemons
- Boneless Skinless Chicken Thighs and/or Breasts
- Warm Pita Bread
- Extra Greek Yogurt
- Chopped Tomatoes
- Fresh Mint
*For a full list of ingredients and instructions please see recipe card below.
How to Make Moroccan Chicken Skewers
Step 1: 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.
Step 2: Add the greek yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine.
Step 3: Stir in garlic and lemon juice.
Step 4: Add the chicken. Cover and chill for AT LEAST 1 hour. I do for 4 minimum and yes you could do overnight if you prefer
Step 5: Prepare the grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.
Step 6: 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
How to Store Moroccan Chicken Skewers
You can store these in the fridge like any chicken dish, in an airtight container for 3-4 days.
How to Freeze Moroccan Chicken Skewers
You can freeze these. Take them off the skewers and freeze them in the right portion sizes you need promptly. Store them up to 3 months and thaw in fridge overnight when it is time to eat.
Tips & Tricks
If you’ve never used turmeric before - these Moroccan Chicken Skewers are a great way to incorporate it into your repertoire. 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!! It really shines in greek yogurt so that’s where you’ll see it most often for me here on WGC.
Hot tip - if you put a few cups of greek yogurt in some cheesecloth and let the moisture drain off, you’re left with a thick greek yogurt that is excellent for dipping these skewers in!Â
FAQs
What goes well on chicken skewers?
If you put a few cups of greek yogurt in some cheesecloth and let the moisture drain off, you’re left with a thick greek yogurt that is excellent for dipping these skewers in!Â
Is chicken thigh or chicken breast better for skewers?
While either work well, I normally use chicken thighs when making skewers. Chicken thighs are higher in fat, so the meat will be more tender and juicy after grilling.
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Moroccan Chicken Skewers
Equipment
Ingredients
For the chicken:
- 2 teaspoons crushed red pepper
- 2 teaspoons ground turmeric
- 1 cup greek yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon 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 ¼ pounds boneless skinless chicken thighs and/or breasts cut into 1 ¼-inch cubes
Serve with:
- Warm pita bread
- Extra greek yogurtÂ
- Chopped tomatoes
- Fresh mint leaves
Instructions
- 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 greek 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 AT LEAST 1 hour. I do for 4 minimum and yes you could do overnight if you prefer
- Prepare the grill over medium-high heat. Thread chicken pieces on skewers, dividing equally.Â
- 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
Love all these flavors and spices!
Looks delicious! I don’t have a grill, can you do it in the oven?
yes or on the stove top with a griddle
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!
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!
you could omit entirely!! it will still be just as delish
I use the brand So Delicious plain coconut yogurt for all of my marinades (and yogurt dishes).
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
you can leave it in for up to 8 hours
Are they very hot (spicy) from the crushed red pepper or because it's only the marinade is the heat not as potent?
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
I made this tonight and even my picky sons-in-law liked it! Delicious! My new favorite chicken recipe.
Thanks Jamie!
Can I pre-make the marinade, put in refrigerator overnight and add the chicken in the morning?
absolutely you can
Ok, these look fantastic!!!
The flavor on these has my mouth watering!
Could you make these in the oven? If yes what temperature and how long?
I'm sure you can!! I havent tested it that way though so I can't say for certain
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.
Oh I LOVE these! Moroccan chicken is one of the most flavorful ways to do chicken. So perf for weeknight meals 🙂
I am trying to add turmeric to more and more dishes. Will be trying this one!
Completely gorgeous and I love the flavors- am obsessed with turmeric right now!
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!
Those skewers look tasty!