Spicy Moroccan Chicken Skewers

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.

Yield: Serves 4 (serving size: 3 skewers and 1 tablespoon yogurt)
Recipe from Cooking Light

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Recipe Time

Hands On: 9 Minutes
Total: 2 Hours, 9 Minutes

Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 10.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 19.3g
  • Carbohydrate: 7.8g
  • Fiber: 1.5g
  • Cholesterol: 72mg
  • Iron: 1.7mg
  • Sodium: 508mg
  • Calcium: 43mg


  • 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. 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. 2. Immerse 12 (8-inch) wooden skewers in water; soak 30 minutes. Drain and pat dry.
  3. 3. Preheat the grill to medium-high heat.
  4. 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.
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