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Moroccan Chicken Skewers

This yogurt marinade resulted in the most moist and delicious left-over chicken ever! It'll be on repeat over here.
5 from 2 votes
Author Lillie
Course Protein
Cuisine Morrocan
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 44 minutes
Servings 13 -15
Calories 155 kcal


  • 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.)


If you track your macros and want to log this, search "Lillie Eats and Tells Moroccan Chicken" in My Fitness Pal and log however many grams of grilled chicken you take! Eeeeeasy....


Serving: 100g grilledCalories: 155kcalSaturated Fat: 0.6gFat: 2.9gProtein: 27.5gCarbohydrates: 1.5g
Keywords chicken, kabobs, kebabs, Moroccan, skewers, yogurt

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