Moroccan Chicken Skewers

Needing a chance to utilize the broiler now that the weather has turned chilly, we found this simple and flavorful recipe for Moroccan chicken skewers on the website.

This is a great way to emulate barbecue when the weather is too cold to grill. We had leftovers and ate them several ways- over cous cous, over greens, and our favorite, wrapped in a warm pita with chopped parsley and yogurt.

We are including the original recipe below, with a couple of tips. Please, PLEASE remember to soak wooden skewers in water for at least one hour. No need to make this recipe more exciting than it is. Also, do not use a plastic bowl (especially if it is white) to make your mix- turmeric stains very easily.

Here is the original recipe from


  • 1 1/2 lbs. chicken or turkey breast, cut into 3/4″ cubes
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ginger
  • 1/4 teaspoon crushed saffron threads (optional)
  • 1/2 teaspoon turmeric
  • 1 or 2 cloves garlic, pressed or finely chopped
  • 3 tablespoons chopped fresh parsely
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons vegetable oil


Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.

Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.

This entry was published on November 13, 2012 at 6:02 pm. It’s filed under curry, food and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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