Friday recipe: moroccan chicken kabobs

May 28, 2010 —

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.