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Moroccan Chicken Kebabs

July 30, 2021 0 Comments

We love making kebabs for dinner parties as they are easy to make and impressive to serve. This is also a great camping dish because you can prep the chicken before you go. To get it to keep until you reach your campsite, marinate meat in a ziplock bag and freeze it before placing it in your cooler. 

We always make our kebabs with dark meat as it’s much harder to screw up and just tastes better. And if you want to add veggies to your kebabs like in our photo (which was actually taken on a camping trip by our nephew), you do you!

If you don’t have skewers or just don’t feel like/have the time to be messing with cutting up chicken, this recipe also works great if you leave the thighs whole. And you don’t want to grill, you can bake it in the oven for 30 minutes at 425°. Perfect for a weeknight dinner!

Makes: 16 skewers

Prep time: 30 minutes + 2+ hours for marinating chicken

Cook time: 15 minutes

Ingredients & Prep

Garlic Sauce

  • 4 garlic cloves, finely chopped
  • 1/2 tsp Kosher salt
  • 1/3 C olive oil
  • 3 tablespoons plain yogurt


  • 2 lbs boneless, skinless chicken thighs, cut into 2” pieces
  • 2-3 garlic cloves, minced
  • 2 lemons, juiced
  • Handful of mint or flat leaf parsley (for serving, optional)
  • 1 1/2 TBSP Masi Masa Ras El Hanout Spice Blend (~1/2 pack)
  • 1/2 C olive oil
  • 1 tsp Kosher salt (optional)
  • Vegetable oil (for grilling)
  • Sixteen 8” bamboo or metal skewers

Cooking Directions

Garlic Sauce

  1. Place garlic on a cutting board, add a pinch of salt, and mash with the side of a chef’s knife until a fine pulp.
  2. Transfer garlic paste to a small bowl and drizzle in oil while whisking.
  3. Very gradually whisk yogurt into garlic mixture until emulsified. (If you add the yogurt too quickly, the sauce will break. (If it does break, gradually whisk in 1 tsp water just before serving.)
  4. Cover and chill.


  1. In a medium bowl, combine minced garlic, lemon juice and lemons (after you squeeze the juice out of them), 1 tsp Kosher salt and 1/2 TBSP Masi Masa Ras El Hanout.
  2. Toss chicken in bowl, cover and chill at least 2 hours (up to 16 hours).
  3. Heat grill to medium-high.
  4. Thread chicken onto skewers (this can be done up to 8 hours ahead—just refrigerate covered).
  5. Grill chicken, turning occasionally, until cooked through, 8–12 minutes. 

To Serve

  1. Place skewers on a platter and sprinkle with roughly torn mint leaves or parsley.
  2. Place garlic sauce in a couple of small bowls to share at the table.
Our go-to side dishes are warm pita bread or crusty loaf of sourdough, a green salad (or a cucumber tomato salad) and hummus or a hunk of feta or butter. Corn on the cob is also a great side along with Moroccan potato salad. Basically, anything good with BBQ will work with these kebabs!


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