Moroccan-Spiced Grilled Chicken Kebabs

Name: Moroccan-Spiced Grilled Chicken Kebabs
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 6 cloves garlic, peeled; 1 small onion, peeled; 3/4 cup plain Greek yogurt; 3 tablespoons fresh lemon juice; 5 teaspoons ras el hanout; 2 teaspoons freshly ground black pepper; 1 teaspoon salt; 1 teaspoon sweet or smoked paprika; 1 teaspoon crushed red pepper flakes; 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/4-inch pieces; Oil for brushing the grill (optional)

Recipe GLPR08504984063b0f

Middle Eastern

Main Course

39 min

333 cal

Servings: 6

Stovetop

Grill

SNAP eligible

Tender chicken thigh pieces infused with a vibrant North African spice blend, marinated in tangy yogurt and fresh lemon juice, then grilled until charred and caramelized. These fragrant kebabs are perfect for a protein-packed main course that's naturally low-carb and full of bold, warming flavors.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

6 cloves garlic, peeled

1 small onion, peeled

3/4 cup plain Greek yogurt

3 tablespoons fresh lemon juice

5 teaspoons ras el hanout

2 teaspoons freshly ground black pepper

1 teaspoon salt

1 teaspoon sweet or smoked paprika

1 teaspoon crushed red pepper flakes

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/4-inch pieces

Oil for brushing the grill (optional)

Directions

Finely mince the peeled garlic cloves. Using the large holes of a box grater, grate the peeled onion directly into a large zip-top freezer bag or a medium bowl.
Add the yogurt, lemon juice, ras el hanout, salt, black pepper, paprika, and red pepper flakes to the bag or bowl with the garlic and onion. Stir to combine the marinade ingredients.
Add the chicken thigh pieces to the marinade and stir until all pieces are evenly coated. If using a zip-top bag, press out as much air as possible and seal it. Massage the bag gently to distribute the marinade. Refrigerate for at least 1 hour, or preferably overnight.
Thread the marinated chicken pieces onto 4 to 6 metal or wooden skewers (if using wooden skewers, soak them in water for at least 30 minutes beforehand). Preheat your grill to high heat until it is very hot.
Lightly brush the grill grates with oil. Place the skewers on the hot grill and cook for 4 to 5 minutes without moving them, until grill marks form and the chicken is nicely seared on the first side.
Turn the skewers and continue grilling for approximately 4 to 5 minutes more, until the chicken reaches an internal temperature of 165°F and is cooked through. Total cooking time is approximately 8 to 10 minutes.
Remove the skewers from the grill and let them rest for a few minutes before serving. If you do not have access to a grill, these kebabs can be prepared in a lightly oiled grill pan or cast iron skillet over medium-high heat on the stovetop, using the same cooking times and temperature guidelines.

Comments

Grocery List Plus Editorial Staff3.75

Ras el hanout is the real drawback here—it's not a standard spice you'll find at Harris Teeter, Food Lion, or Walmart, so budget a trip to ALDI (where it lives in the international aisle) or a specialty grocer in Charlotte to source it. The other ingredients are pantry staples and chicken thighs are cheap and local-friendly. The 39-minute stated time needs a real caveat: if you account for marinating (the yogurt-lemon base needs at least 30 minutes to work), you're looking at closer to 70 minutes total, not a weeknight solution unless you marinate ahead. The dish reheats reasonably and feeds six well, making it solid for planning around that special spice stop if you're willing to front-load the prep.