Grilled Moroccan Chicken Kebabs are made with chicken breast, zucchini, red onion, orange juice, and a warm spice mix with coriander, ginger, cinnamon, and cumin.
This is a great dinner when you want grilled chicken that doesn’t feel boring. The spices give it that warm Moroccan-style taste, while the orange juice adds a small bit of brightness without making the recipe sweet.
The zucchini and red onion cook right on the skewers, so you have chicken and vegetables ready together.
This recipe works for a summer cookout, a weeknight dinner, or meal prep when you want something with plenty of protein. Each serving has one skewer, and the chicken breast keeps it lean while still feeling like a full main dish.
Use an outdoor grill and a pair of tongs for this recipe.
Why You’ll Love This Grilled Moroccan Chicken Kebabs Recipe
High in Protein
This recipe uses boneless skinless chicken breast, with 32 grams of protein per serving.
Great for Grilling Season
The chicken, zucchini, and red onion cook on skewers, making this a strong pick for summer grilling recipes and barbecue recipes.
Warm Spice Flavor
Coriander, ginger, cinnamon, and cumin give the chicken a Moroccan-inspired taste without needing a long list of ingredients.
Includes Vegetables
Zucchini and red onion cook with the chicken, so the main dish has vegetables built in.
Works for Meal Prep
The chicken marinates ahead of time, which makes the final cooking step easier when it’s time for dinner.
Ingredient Substitutions
Chicken Breast
Use boneless skinless chicken thighs if you want a richer texture. Cut them into 1-inch pieces so they cook evenly.
Orange Juice
Use lemon juice or lime juice if you do not have orange juice. The taste will be more tart, so use a little less if needed.
Zucchini
Use yellow squash, bell peppers, or mushrooms instead of zucchini.
Red Onion
Use yellow onion, white onion, or shallots if you do not have red onion.
Ground Coriander
Use a small amount of curry powder if coriander is not available. The flavor will change, but it will still work with the other spices.
Tips and Tricks
Cut the chicken evenly
Cut the chicken into 1-inch cubes. Pieces that are the same size cook at the same rate.
Marinate long enough
Let the chicken marinate for the full 6 hours. This gives the spices time to season the chicken.
Soak wooden skewers
If using wooden skewers, soak them in water for 30 minutes before grilling. This helps keep them from burning too fast.
Leave a little space
Do not pack the chicken and vegetables too tightly on the skewers. A little space helps the heat reach each piece.
Check the chicken
Use an instant-read thermometer if available. Chicken is done when it reaches 165 degrees F in the thickest piece.
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Grilled Moroccan Chicken Kebabs
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Ingredients
- 1¼ pound boneless skinless chicken breast cut into 1-inch cubes
- 1 tablespoon orange juice
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 large zucchini cut into 1-inch-thick half-moons
- 1 small red onion quartered through the root
Instructions
- In a large bowl, add the chicken, orange juice, coriander, ginger, cinnamon, cumin, salt, garlic powder, and black pepper.
- Mix until the chicken is evenly coated.
- Cover the bowl and refrigerate for 6 hours.
- Coat the grill with cooking spray while the grill is off.
- Heat a gas grill to high heat for direct grilling, or prepare a high-heat charcoal bed in the center of a charcoal grill.
- Divide the chicken, zucchini, and red onion evenly among 4 large skewers.
- Thread the chicken, zucchini, and red onion onto the skewers.
- Place the skewers on the hot grill.
- Grill for 14 to 16 minutes, turning with tongs as needed, until the chicken is cooked through.
Notes
Storing and Reheating
Store in Refrigerator – Remove the chicken and vegetables from the skewers. Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in Microwave – Place a serving on a microwave-safe plate. Cover loosely and warm in short intervals until heated through. Reheat on Stovetop – Place the chicken and vegetables in a skillet over low heat. Add 1 tablespoon water and warm until heated through. Reheat on Grill – Place the kebab pieces on foil over medium heat. Warm for a few minutes, turning once, until heated through.Nutrition
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