These chicken skewers are tossed with Moroccan inspired spices, sweet honey, and then skewered with delicious seasonal vegetables all before being grilled to perfection and paired with a delicious yogurt dip! The perfect balance of sweet and spicy all in one meal.
What we love about these skewers is how versatile they are. Don’t have zucchini or tomatoes on hand? Switch them out for whatever veggies you have in the fridge. Don’t particularly love chicken or are vegetarian? Why not switch out for steak cubes or tempeh/tofu? The only thing we recommend staying the same is the marinate and yogurt dipping sauce which are pure magic!
As private chefs we know that these skewers will definitely be a crowd favorite at your next Vancouver summer barbecue cookout or get together. But they don’t need to just be reserved for BBQ’s and get-togethers, these are the perfect addition to your next meal prep session too.
If you do make this recipe and love it as much as we do don’t forget to tag us in your stories or posts on Instagram!
Moroccan Chicken Skewers
Prep time: 15 minutes +Marinating Time
Cook time: 10 minutes
Total time: 25 minutes
Makes 6 servings.
Ingredients
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1 ½ pounds cubed boneless skinless Chicken Thighs (can use chicken breasts as well, but we highly suggest using the thighs for extra added flavor)
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4 tbsp Red Wine Vinegar
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⅓ cup Avocado (or other high smoke point oil)
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2 tbsp Honey
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1 tbsp Cumin
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1 tbsp Smoked Paprika
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1 tsp Turmeric Powder
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1 tsp Garlic Powder
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½ tsp Ginger Powder
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¼ tsp Cayenne Pepper (omit if spice sensitive)
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½ tsp Salt
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¼ tsp Fresh Cracked Pepper
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1 pint Cherry or Grape Tomatoes
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1 Zucchini chopped into 2 inch cubes
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3 Lemons cut into quarters
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1 cup Greek Yogurt
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2 tbsp Harissa Paste (use mild if heat sensitive)
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2 tbsp Lemon Juice
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Salt & Pepper to taste
Directions
Step 1
In a medium bowl combine salt, pepper, cayenne, ginger, turmeric, garlic, smoked paprika, and cumin. Once completely combined add in avocado oil, honey and red wine vinegar and mix again. Add in cubed chicken and let marinate at room temperature for 30 minutes or overnight in the refrigerator.
Step 2
While your chicken is marinating make sure to soak your skewers if you are using bamboo/wood ones.
Step 3
Preheat your barbecue too high.
Step 4
In a small bowl combine harissa paste, greek yogurt, lemon juice and salt and pepper. Once Harissa Yogurt Sauce is done, start to assemble your skewers by alternating chicken, zucchini, lemon and tomatoes.
Step 5
Grill the skewers for 2-3 minutes per side or until the juices in the chicken run clear when pressed down.
Step 6
Once finished, serve with yogurt dipping sauce. This dish also pairs well with our Tabbouleh found here.
Recipe note: If you don’t have a barbeque or want to make these in the “off season” you can preheat your oven to 500°F. Once preheated you can add these directly to the rack and cook for 4-5 minutes on each side before turning your oven to broil for 2 minutes to add a little char to the corners.
This recipe was created by nutritionist and blogger Danielle from Thyme to Nourish, you can check out more of her recipes here.
