These Moroccan Chicken Skewers deliver warm spices, zesty citrus, and garlic in a quick marinade, then hit the grill at high heat for light charring and tender, juicy meat. Top them off with a vibrant, fresh herb sauce—elegant enough for entertaining but simple enough for a busy weeknight cookout.
Love bold, aromatic flavors and hassle-free grilling? This recipe’s for you!
A trip through Morocco last year left me craving those flavors constantly. Every dish seemed to layer spices, fresh herbs, citrus, smoke, and bright sauces in ways that felt both comforting and thrilling. I was hooked.
These grilled Moroccan chicken skewers came straight out of that inspiration. They start with our homemade Moroccan Spice Blend in a simple, bright, savory marinade that comes together in minutes. The chicken cooks fast over high heat, then gets drizzled with a fresh herb sauce so good you’ll want to pour it on everything else too. Seriously—my husband begged me to make it again the next day just to top our grilled vegetables. If that’s what gets him eating his veggies, I’m happy to oblige.
And honestly? These skewers belong on the menu at our live fire catering events. They’re that good!
Why You’ll Love These Moroccan Chicken Skewers
Robust flavor from warm, aromatic Moroccan spices
Fast marinade using pantry staples
Works perfectly on charcoal or gas grills
Ideal for meal prep and dinner parties
Fresh herb sauce elevates every bite
Pairs beautifully with grilled vegetables, rice, flatbread, or wine
Ingredients
This recipe has two components, but you’ll use most ingredients in both—making everything straightforward and minimal.
Boneless Skinless Chicken Breasts: The marinade really amps up the flavor here, so breasts work wonderfully. Thighs are equally delicious!
Lemon (zest and juice): goes into both the marinade and the sauce
Extra virgin olive oil: appears in both the marinade and the sauce
Garlic: seasons both components
Fresh Ginger: brings incredible depth to the marinade
Moroccan Spice Blend: Mix a batch once and keep it ready all summer for grilling. Swap-ins and alternatives are in the recipe card. Store-bought Moroccan or Ras el Hanout blends work too.
Herbs: parsley and cilantro for the sauce
Honey: adds a subtle sweetness to balance the sauce
Red Pepper Flakes
Kosher Salt and Black Pepper
Full measurements are in the recipe card below.
Preparation
Cube the chicken into uniform 1-inch pieces for even cooking.
Let the chicken sit in the marinade for at least 30 minutes to absorb maximum flavor.
Soak wooden skewers in water while the grill gets ready.
Whip up the herb sauce in advance so the flavors blend together.
How to Make Moroccan Chicken Skewers
Marinate the Chicken: In a large bowl, whisk together lemon juice, olive oil, garlic, ginger, red pepper flakes, and Moroccan spice blend. Toss the cubed chicken to coat evenly. Cover and chill for 30–60 minutes. (Or place everything in a large zip-top bag, press out the air, and refrigerate.)
Make the Herb Sauce: While the chicken marinates, pulse parsley, cilantro, garlic, lemon zest, lemon juice, olive oil, honey, salt, and red pepper flakes in a small food processor until smooth. Adjust seasoning to taste. Transfer to a bowl and refrigerate.
Preheat the Grill: Set up your grill for two-zone cooking at 400–450 degrees Fahrenheit. For charcoal, use lump charcoal for superior flavor. Gas grill users should set the heat to medium-high.
Skewer the Chicken: Thread the marinated chicken onto wooden or metal skewers. Toss any leftover marinade. Season the skewers lightly with salt and pepper.
Grill the Chicken: Set the skewers directly over the heat and grill 6–8 minutes until nicely charred. Flip and grill another 5–6 minutes. Use an instant-read thermometer to check doneness. If the chicken hasn’t hit 160 degrees Fahrenheit yet, move to indirect heat to finish. Pull from the grill at 160 degrees; carryover heat will push it to 165 degrees.
Serve: Plate the skewers warm and drizzle generously with the herb sauce.
Expert Tip
Don’t cram the skewers.
Space the chicken pieces out just enough to let heat flow between them. This gives you better browning and grill marks—not steamed meat.
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes and no. You can prep both the marinade and sauce in advance. The chicken itself should marinate no longer than 2 hours—the lemon juice will break down the texture if left too long. Really, 30-60 minutes is the sweet spot.
Can I use chicken thighs instead?
Absolutely. Boneless skinless thighs shine on the grill and stay incredibly juicy. Keep in mind they may cook at slightly different rates depending on thickness.
How long should I soak wood skewers?
Soak them for at least 30 minutes to prevent charring. Metal skewers skip this step entirely.
What temperature should grilled chicken be?
Chicken reaches food-safe temperatures at 165 degrees Fahrenheit. Pull the skewers at 160 degrees and let carryover cooking finish the job. For thighs, aim up to 175 degrees to get the most tender, juicy results.
Can these be cooked indoors?
Sure, if you need to. A grill pan or cast-iron skillet on medium-high heat will work when outdoor grilling isn’t possible.
What to Serve with Moroccan Chicken Skewers
Pair these skewers with fresh, charred, or Mediterranean sides. Here are some options from Vindulge:
Grilled Vegetables
Grilled Cauliflower or Grilled Broccolini
Roasted Potatoes
Cilantro Rice or Couscous
Cucumber yogurt sauce
Wine Pairing
Reach for a bright, citrus-driven white wine to complement these flavors. Try:
Sauvignon Blanc
Dry Riesling
Vermentino
Rosé
If red’s your preference, lighter reds like Syrah or Grenache pair wonderfully with the warm spices. Cheers!
Tools Used
Grill (charcoal or gas)
Wood or metal skewers
Instant-read thermometer
Small food processor
Mixing bowls
Long Tongs
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About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) co-authored the acclaimed cookbooks Fire + Wine and Fire + Wine Backyard Pizza—both IACP-nominated—and started creating content for Vindulge in 2009. They live on a farm outside Portland, Oregon.
Moroccan Chicken Skewers
Tender grilled chicken skewers marinated in Moroccan-inspired spices, bright lemon, garlic, and ginger, then finished with a zesty fresh herb sauce.
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