Spicy Moroccan Chicken Skewers

Spicy Moroccan Chicken Skewers Recipe
Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr
Serve with hot cooked couscous. Give the couscous nutty flavor by toasting it in a hot pan before you rehydrate it.


Serves 4 (serving size: 3 skewers and 1 tablespoon yogurt)
Total time: 2 Hours, 9 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 9 Minutes
Total: 2 Hours, 9 Minutes

Nutritional Information

Calories 204
Fat 10.8 g
Satfat 2 g
Monofat 6.1 g
Polyfat 1.6 g
Protein 19.3 g
Carbohydrate 7.8 g
Fiber 1.5 g
Cholesterol 72 mg
Iron 1.7 mg
Sodium 508 mg
Calcium 43 mg


1 1/2 tablespoons minced fresh garlic
1 1/2 tablespoons chile paste (such as sambal oelek)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
5/8 teaspoon kosher salt, divided
4 skinless, boneless chicken thighs, cut into 36 pieces
1/2 yellow bell pepper, cut into 12 pieces
12 cherry tomatoes
Cooking spray
1/4 cup plain 2% reduced-fat Greek yogurt


1. Combine first 5 ingredients in a small bowl; stir in 1/8 teaspoon salt. Scrape mixture into a zip-top plastic bag. Add chicken; seal. Marinate in refrigerator 2 hours, turning after 1 hour.

2. Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.

3. Preheat the grill to medium-high heat.

4. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces, 1 pepper piece, and 1 tomato alternately onto each skewer, beginning and ending with chicken; sprinkle evenly with remaining 1/2 teaspoon salt. Arrange skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with yogurt.

Julianna Grimes,

Cooking Light

June 2012
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