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Moroccan Chicken Skewers from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 12 votes

Moroccan Chicken Skewers

A fantastic weeknight meal! These Moroccan Chicken Skewers are incredibly moist and super flavorful.
Prep Time15 mins
Cook Time10 mins
Marinating Time1 hr
Total Time1 hr 25 mins
Course: Main Course, Dinner
Cuisine: Moroccan
Servings: 4 people
Author: Gaby


For the chicken:

  • 2 teaspoons crushed red pepper
  • 2 teaspoons ground turmeric
  • 1 cup Stonyfield 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 1/4 pounds boneless skinless chicken thighs and/or breasts cut into 1 1/4-inch cubes

Serve with:

  • Warm pita bread
  • Extra Stonyfield Greek Yogurt 
  • 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 Stonyfield 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
  • Hot tip - if you put a few cups of Stonyfield 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!