Moroccan Grilled Chicken

What’s not to love when you hear Moroccan grilled chicken? Specially on a week day evening, when you get home later than usual and craving for something delicious. This recipe of Moroccan Grilled chicken skewers is super easy and uses your store cupboard staples. Nothing fancy, just great flavour combinations. I came across this recipe on Half Baked Harvest’s blog one morning when on the train to work. I immediately knew what I was to cook for dinner that night.

The Moroccan marination is beautiful, I’ve noticed using olive oil in marination makes the chicken really tender. You don’t need to be super organised like marinating overnight. Just 15-20 mins of marination also does that trick rather well.

The first time I made these skewers I served them alongside a quick easy cucumber, tomato salad with a lemon and goats cheese dressing. But the next time we were hungrier, so I served on a warm pitta bread, slathered goats cheese onto the bread and served the chicken on a bed of salad. Bliss!

I promise you this will make you wonder why you didn’t make this recipe before. It is the simplest of ingredients, but the end product is beautiful!

Print Recipe

Moroccan Grilled Chicken

Moroccan skewered chicken with a paprika marinade

Course

Main Dish

Prep Time

15 mins

Cook Time

30 mins

Servings

people

Ingredients

• 250 gms chicken breast cut into bite size pieces
• 2 tbsp olive oil
• 4 tbsp Greek yogurt
• 1 tbsp paprika powder
• 1 tsp cumin powder
• 1 tbsp Coriander leaves +stems - washed & cleaned
• 1-2 cloves garlic minced
• 1/2 inch Ginger ground
• Salt to taste
• 1 tsp Lemon juice
• 1 medium onion Cut into half, then cut the half into two. Separate the onion layers
• 1 medium green pepper de-seeded and cut into bite sizes
• Goats cheese Optional as a dressing

Course Main Dish Prep Time 15 mins Cook Time 30 mins Servings people Ingredients 250 gms chicken breast cut into bite size pieces 2 tbsp olive oil 4 tbsp Greek yogurt 1 tbsp paprika powder 1 tsp cumin powder 1 tbsp Coriander leaves +stems - washed & cleaned 1-2 cloves garlic minced 1/2 inch Ginger ground Salt to taste 1 tsp Lemon juice 1 medium onion Cut into half, then cut the half into two. Separate the onion layers 1 medium green pepper de-seeded and cut into bite sizes Goats cheese Optional as a dressing

Recipe Notes

For the Marination

1. In a bowl, add the Greek yogurt, olive oil, paprika and cumin powder, ginger, garlic and coriander leaves.
2. Mix everything well and add salt to taste.
3. Add the chicken pieces, onion and green peppers to the marinade.
4. Make sure the marinade covers the chicken and the vegetables well.
5. Refrigerate the marinated chicken for atleast 15-20 mins.
6. Prepare the skewers by alternating with chicken, onion and pepper.
7. Heat a pan on a medium heat, add a few drops of oil.
8. Grill the skewers lightly until the chicken and vegetables are cooked and slightly charred.
9. Turn the skewers over every now and then.
10. Serve hot alongside a salad made with cucumbers and tomatoes. Coarsely sprinkle some goats cheese on the skewers. Enjoy.

 

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