Friday recipe: moroccan chicken kabobs

If you haven’t broken out the grill yet this spring, this is the weekend to do it! These kabobs look super easy and you can customize them by adding any of your favorite veggies. Any time you can grill your meat and veggies together I’m all for it.

What will you be grilling this holiday weekend?

Grilled Moroccan chicken kabobs


1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 Tbsp orange juice
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
Cooking spray
1 large zucchini, cut into 1-inch-thick half-moons
2 small red onions, quartered through the root
4 long skewers for assembling the kebabs


  • Mix the chicken, orange juice, coriander, ginger, cinnamon, cumin, salt, garlic powder and pepper in a large bowl. Cover and refrigerate for 6 hours.
  • With the heat off, coat the grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.
  • Divide the chicken, zucchini and onion among four large skewers
  • Set the skewers directly over the heat and grill for 16 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned.

10 responses to “Friday recipe: moroccan chicken kabobs

  1. I Love Moroccan Chicken Kabobs
    Here is another recipe that I hope will come in handy:

    Moroccan Chicken Kabobs

    Cook Time: 20 Minutes
    Prep Time: 15 Minutes
    Difficulty: Easy

    1 1/4 lbs. SMF Boneless Skinless Chicken Thighs, Cut in 2-Inch Pieces
    1 Tablespoon Lemon Juice
    1 Tablespoon Fresh Ginger, Minced
    1 1/2 Teaspoons Cumin
    1 Teaspoon Sesame Oil
    1 Teaspoon Ground Coriander
    1/2 Teaspoon Paprika
    1/4 Teaspoon Cinnamon
    2 Med. Zucchini, Cut in 1 1/2-Inch Pieces
    8 Cherry Tomatoes
    1 Tablespoon Vegetable Oil
    3/4 Teaspoon Salt
    1/2 Tsp Freshly Pepper
    1 1/2 Cups Chicken Broth
    1 Tablespoon Butter
    1 Cup Couscous
    1/2 Cup Green Onion

    Cooking Instructions:
    In medium bowl, mix together lemon juice, ginger, cumin, sesame oil, coriander, paprika and cinnamon.
    Add chicken, cover and refrigerate at least 30 minutes.
    Loosely thread 4 skewers, alternating chicken with vegetables. (If using wooden skewers, soak in warm water for 30 minutes to prevent burning.) Brush lightly with vegetable oil; sprinkle with salt and pepper. Arrange on broiler pan sprayed with nonstick cooking spray and place in oven.
    Broil about 4 inches from heat, turning occasionally, about 12 minutes or until fork can be inserted in chicken with ease.
    In medium saucepan over high heat, mix chicken broth and butter together and bring to a boil; stir in couscous. Remove from heat, cover and let stand 5 minutes. Stir in green onions.

    Serving Suggestions:
    Arrange couscous on platter with kabobs on top.

    Additional Comments:
    Chicken may be grilled instead of broiling.

    Bon appetit

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