Moroccan Chicken Skewers

Moroccan Chicken Skewers from www.whatsgabycooking.com (@whatsgabycookin)

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4.97 from 26 votes

A fantastic weeknight meal! These Moroccan Chicken Skewers are incredibly moist and super flavorful.

Prep Time15

Cook Time10

Marinating Time1

Total Time1 25

Course: Main Course, Dinner

Cuisine: Moroccan

Servings: people

Author: Gaby Dalkin

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 yogurt
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.
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

Notes

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!

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