Moroccan Style Chicken Kabobs
These Moroccan chicken kabobs are super easy to prepare. Mix all of the marinade ingredients together. You can use either chicken breast or thigh. They need to marinate for at least 4 hours. Overnight is always better. You can either grill or broil the kabobs. They’ll take 7-8 minutes a side. The yogurt sauce is equally as easy to make. Mix everything together and refrigerate before serving.The marinade is also great to use on chicken pieces, shrimp, tuna, swordfish, mackerel, and snapper.
Equipment
- metal skewers
Ingredients
Marinade
- 1/4 cup olive oil
- 1/4 cup mint leaves chopped
- 1/4 cup cilantro chopped
- 2 tbsp lemon juice
- 1 tbsp honey
- 6 garlic cloves minced
- 2 tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
Chicken Kabobs
- 2 lbs boneless skinless chicken thighs or breast cut into 1 1/2” cubes
- 3 medium green bell peppers cut into 1 1/2” chunks
- 1/2 large red onion quartered
Yogurt Sauce
- 1 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup mint leaves chopped
- 3 garlic cloves minced
- 1/2 tsp salt
Instructions
- Mix all of the marinade ingredients together.
- Add the chicken. Marinate for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken with the green peppers and red onions. Place on a rack on a baking sheet lined in foil.
- Broil for 7 minutes a side. Let rest for 5 minutes before serving.
Yogurt Sauce
- Mix all of the yogurt ingredients together. Refrigerate before serving.
