Moroccan Chicken Kebabs

Moroccan Chicken Kebabs

4 Reviews
From: EatingWell Magazine, Holiday Issue 1995

These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Served on a bed of couscous, they make a bright, exciting supper.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup nonfat plain yogurt
  • ¼ cup chopped fresh parsley, plus extra for garnish
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1½ teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
  • 2 small bell peppers, (red and/or yellow), cored, seeded and cut into 1½-inch pieces
  • 1 medium zucchini, cut into ¼-inch-thick rounds


  • Active

  • Ready In

  1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
  2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
  3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.
  • Equipment: Metal or bamboo skewers (see Tip)
  • When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

Nutrition information

  • Per serving: 214 calories; 7 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 28 g protein; 45 mcg folate; 83 mg cholesterol; 4 g sugars; 0 g added sugars; 4,611 IU vitamin A; 128 mg vitamin C; 66 mg calcium; 2 mg iron; 363 mg sodium; 729 mg potassium
  • Nutrition Bonus: Vitamin C (213% daily value), Vitamin A (92% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat, ½ fat

Reviews 4

November 16, 2013
profile image
By: EatingWell User
EXCELLENT DISH I am not a cook, this dish is great! You don't have to hassle with the kabobs...I marinate chicken breasts in the sauce briefly, bake, and serve over basmati rice. I love this recipe so much, that I always make the sauce X8, so that I have extra to eat over rice, for days. LOVE IT! Pros: delicious Cons: takes a while to mix ingredients
July 18, 2011
profile image
By: Granny48
Absolutely Delicious!! This turned out wonderfully. The chicken was so tasty and moist. I did brush the vegetables with olive oil and Mrs. Dash and added some onion pieces. Served with Herbed Chicken Coucous. Next time I will add some tomatoes to the skewers. Pros: Quick and Easy to Prepare
July 29, 2010
profile image
By: EatingWell User
I was skeptical of a yogurt chicken marinade, but I was so wrong to doubt! This is one of the tastiest things off the grill ever! We had it over cous cous that had been squirted with lemon juice and olive oil. Very satisfying and light, and super full of flavor - delish!
January 01, 2010
profile image
By: EatingWell User
Amazing meal and satisfies even the pickiest of eaters in our house!!! We serve it with toasted naan bread.
More Reviews