Ok so these Moroccan Chicken Skewers are adapted from Half Baked Harvest. For sure one of my favorite food blogs — her photography is breathtaking… makes me want to wallpaper my house in food. Ha! (If you know me you know I’m only sort of kidding.)
And the truth is I don’t think I’ve ever had Moroccan cuisine. Don’t even know what it should taste like! But of course her gorgeous shot got me…. and when I saw there was yogurt in the marinade I knew it was meant to be! The perfect way to get away with little-to-no oil in the marinade… which when you count macros, is a must.
So as easy as any marinade, I just stirred together the greek yogurt with a little olive oil, garlic, ginger, red wine vinegar and a few spices. The paprika gives it such good color, and the greek yogurt kept it so moist! I especially noticed it with the leftovers. So good!
I didn’t get a shot of the marinade… She served her chicken with a vinaigrette that sounded amazing… which got me experimenting… and I ended up with this herby yogurt-based pesto below that I’m nailing down to post too! OBSESSED!
Pair your chicken with a salad, or tuck it in a wrap or pita, or serve over rice or cauliflower rice with some grilled veggies. It’s easy. Friends with everyone.
Ours were for our Sunday dinner which is the one day a week where I eat more of a plate-dinner with sides. I’m generally an everything-in-a-bowl or everything-between-bread kinda girl. I had mine with this light basil, parsley pesto… this corn, cucumber, avocado salad and grilled bread. Because ALWAYS GRILLED BREAD. HEAVEN! And the best leftovers to make my lunches happy for the rest of the week.
Moroccan Chicken Skewers
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 4 lb chicken breasts or tenderloins cut into 1.5 inch chunks
- 2/3 cup yogurt
- 2 tbs olive oil
- 10 cloves of minced garlic or frozen dorot cubes
- 3 tbs rice wine vinegar or lemon juice
- 1 tbs ginger paste or minced fresh ginger if you’re an overachiever!
- 1 tbs paprika
- 1.5 tbs cumin
- 2 tsp kosher salt
- 1 tsp black pepper
- Combine everything but the chicken in a bowl large enough to add the chicken to.
- Once it’s mixed, add the chunks of chicken and toss to coat.
- Cover or transfer to a large ziplock bag and marinate for 1-4 hours. Overnight would probably be fine with the yogurt in there but I haven’t tried it!
- Soak wooden skewers (if that’s what you’re using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)
- Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan (or a saute pan will work just fine!) over medium high heat for about 5 minutes per side. Or until you have nice color and it’s cooked through.
- **(I always spray the grill with cooking spray, but be careful! The flame will climb when you do.)