Serves 6
39 min
Moroccan-Spiced Grilled Chicken Kebabs
Recipe GLPR08504984063b0f
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.
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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.
