Moroccan Chicken Skewers with Zesty Green Sauce

Prepare to be amazed! The vibrant flavors of lemon, aromatic garlic, and spicy ginger come together in these incredible Moroccan Chicken Skewers. And that stunning green sauce? It’s not just pretty; it’s a revelation, bursting with fresh, bright, and utterly delicious notes that will become your new favorite accompaniment to everything!

Imagine a culinary world where every meal feels like a triumph. For me, that dream involves two core principles: 1) mastering the art of homemade bread (it’s surprisingly achievable and incredibly rewarding, making you feel like a kitchen rockstar!) and 2) taking control of your grill. Stop delegating the grilling duties and embrace the sizzle yourself!

Do you find yourself hesitant when a recipe title includes “grilled”? Perhaps you’re a “grilling delegator,” always passing the tongs to someone else, or maybe a bit intimidated by the fiery apparatus? If so, you’re not alone! Many aspiring home cooks harbor a secret fear of the grill, worried about burnt food, unexpected flare-ups, or simply making a mess.

I completely understand. For years, I avoided grilling anything. Visions of charred meals, exploding propane tanks, or even accidental toddler singeing (hypothetically, of course!) deterred me. It wasn’t until my husband’s unpredictable work schedule meant we were rarely eating anything grilled, despite my immense love for everything kissed by flame, that I realized a change had to be made. I decided it was time to take matters into my own hands.

What followed was a period of utter surprise, and a little embarrassment, that I had put off something so incredibly simple for so long. I used to believe that preparing grilled dinners demanded extensive time and monumental effort. However, I quickly discovered that grilling is not only one of the easiest ways to get healthy, flavorful food on the table, but it’s also incredibly fast. Nowadays, our grill works hard all year round, proving its worth far beyond just summer cookouts.

So, tell me, are you a confident griller, or do you typically leave the grilling to someone else?

While I don’t advocate for any specific brand or model – the market is brimming with fantastic options – I must admit that my grilling experience became significantly more enjoyable and manageable after investing in a pellet grill a few years ago. I’ve had the pleasure of using both CampChef and Traeger models, and they’ve both been excellent companions in my grilling adventures. Perhaps one day I’ll conduct an impartial, comprehensive comparison of their respective advantages and drawbacks. But for today, let’s focus on the universally appealing magic of grilled food.

Why These Moroccan Chicken Skewers Will Change Your Grilling Game

All this enthusiasm for grilling serves a purpose: when I share a truly sensational grilling recipe, like these Moroccan chicken skewers, I want every single person reading to feel absolutely confident they can whip this up for dinner tonight. No stress, no apprehension, and definitely no passive-aggressive delegation of tasks. Grilling should be an exciting, approachable culinary experience, not a source of dread.

I can honestly say I’ve never encountered chicken skewers, or any kebab for that matter, quite as packed with profound flavor as these Moroccan chicken skewers. They transcend ordinary goodness; they are, quite simply, out-of-this-world delicious. The unique blend of spices, the tender chicken, and that remarkable green sauce create a symphony of tastes that will leave you craving more.

The Secret to Succulent Chicken: The Moroccan Marinade

When it comes to grilling meats, marinating is paramount, and it’s particularly crucial for chicken. The zesty, aromatic marinade for these Moroccan chicken skewers does more than just infuse the meat with an abundance of exquisite flavor; it actively works to ensure the grilled chicken emerges incredibly juicy and tender, every single time. Say goodbye to dry, rubbery chicken and hello to perfectly moist bites. Of course, mindful cooking and avoiding overcooking also play a vital role in achieving that ideal texture.

You might be pondering substitutions for spices like coriander or turmeric, especially if they aren’t staples in your pantry. While I always advocate for a dash of culinary experimentation to keep things interesting, it’s important to note that altering these key spices will undoubtedly shift the unique Moroccan flavor profile of this dish. For an authentic taste experience, I highly recommend sticking to the recipe as written.

Good news! Both turmeric and coriander are readily available in the spice aisle of most major grocery stores. These spices contribute an unparalleled depth of flavor that simply cannot be replicated with other ingredients. If you can, make the small effort to acquire them – you won’t regret it! Plus, coriander is a versatile spice used in many other delicious recipes, making it a valuable addition to your spice rack. Similarly, turmeric, known for its warm, earthy notes and beautiful golden hue, features in numerous healthful and flavorful dishes. Consider this my gentle nudge to expand your spice collection!

Think of it this way: I’m just here to help you justify a few fantastic kitchen purchases. Your taste buds (and your family) will thank you!

The Crazy Good Green Sauce: A Flavor Sensation

While the chicken in this recipe is undeniably tender, incredibly flavorful, and utterly delicious, I simply cannot conclude without raving about the truly “crazy good” green sauce. This sauce isn’t just an accompaniment; it’s the star that elevates the entire dish, and it might just become your primary motivation for making this recipe time and time again. With its bright, herbaceous character, it’s somewhat reminiscent of a chimichurri sauce but with its own distinct, unforgettable flavor profile. Best of all, it takes less than a minute to prepare!

Imagine fresh, vibrant herbs blended seamlessly with zesty lemon juice, a touch of rich olive oil, and the optional (but highly recommended!) kick of chopped jalapeño. The resulting blast of fresh flavor that dances on your taste buds is an experience unto itself – a moment of pure culinary bliss that might have you closing your eyes in enjoyment, perhaps even hoarding a little extra for yourself. It’s truly a life-changing condiment.

I can already envision my summer days ahead: a flourishing garden box overflowing with lush cilantro and fragrant mint, ensuring I have an endless supply to whip up this magnificent green sauce. I plan to drizzle it generously over everything imaginable, from grilled meats and roasted vegetables to salads and sandwiches. Its versatility is only matched by its incredible taste.

One Year Ago: Roasted Sweet Potato Lentil Salad
Two Years Ago: Caramel Snickers Cheesecake Bars
Three Years Ago: Delicious No-Bake Cookie Dough Bites
Four Years Ago: Foil Packet Sweet Potato Tacos
Five Years Ago: Easy Brazilian Cheese Bread {Pao de Queijo}

Moroccan Chicken Skewers with Crazy Good Green Sauce

Yield: 6 servings

Prep Time: 2 hrs 25 mins

Cook Time: 10 mins

Total Time: 2 hrs 35 mins

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Ingredients

Chicken:

• Zest of 1 lemon, 1-2 teaspoons
• ½ cup fresh lemon juice, from about 2-3 lemons
• ¼ cup olive oil
• 3 to 4 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 1 tablespoon fresh ginger or ginger paste (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt, I use coarse, kosher salt
• ½ teaspoon ground coriander
• ¼ teaspoon black pepper
• 1 ½ to 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

Green Sauce:

• 1 cup fresh cilantro, lightly packed to measure
• ½ cup fresh mint
• ¼ cup chopped green onions or chives
• 3 tablespoons olive oil
• Zest of 1 lemon, 1-2 teaspoons
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• Pinch of coarse, kosher salt
• ½ jalapeno, seeded and coarsely chopped (leave seeds in for more heat)

Instructions

1. For the chicken, in a small bowl or liquid measuring cup, whisk together the lemon zest, lemon juice, olive oil, minced garlic, ginger, ground cumin, turmeric, salt, coriander, and black pepper. Place the cubed chicken pieces in a shallow dish (preferably with a lid), pour the marinade over, and toss to coat evenly. Cover the dish and refrigerate for 2 to 3 hours. Avoid marinating for much longer than this, as the acidity from the lemon juice can begin to “cook” and potentially toughen the meat if left for extended periods.
2. For the green sauce, combine all the sauce ingredients (fresh cilantro, mint, green onions or chives, olive oil, lemon zest, lemon juice, honey, salt, and chopped jalapeño) in a blender or food processor. Puree until the sauce reaches your desired consistency – smooth or slightly chunky. Taste and adjust seasoning with additional salt, if needed, to enhance the flavors.
3. Preheat your grill to medium-high heat. If your grill grates are prone to sticking, brush them lightly with oil before cooking. (This step is often unnecessary on a pellet grill, but highly recommended for traditional gas or charcoal grills). Carefully thread the marinated chicken pieces onto wooden or metal skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning.
4. Place the chicken skewers on the preheated grill. Grill for approximately 6-8 minutes, turning once or twice to ensure even cooking and beautiful grill marks, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Serve the hot chicken skewers immediately with the crazy good green sauce on the side for dipping or drizzling.

Notes

Ginger: Ginger paste is a convenient option, widely available in the produce section of most grocery stores near fresh herbs. Alternatively, keeping fresh ginger on hand is simple: cut fresh ginger into 1-inch pieces and store them in the freezer. When you need it, simply grate the frozen ginger directly on a box grater – no peeling required!

Lemons: A helpful tip: always zest your lemons before juicing them! You’ll likely need about four lemons in total for this entire recipe to get both the required zest and juice for the marinade and the sauce.

Author: Mel

Course: Main Course

Method: Grilled

Serving: 1 Serving, Calories: 487kcal, Carbohydrates: 5g, Protein: 29g, Fat: 39g, Saturated Fat: 9g, Cholesterol: 113mg, Sodium: 498mg, Fiber: 1g, Sugar: 2g

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Recipe Source: inspired from Cuisine at Home Magazine (recipe using preserved lemon)