Moroccan chicken kebabs

I am often asked what my favourite kind of food is and it always feels like a trick question, I love all kinds of food!!!! But, if I am pushed for an answer, I will have to say North African and anything BBQ!

I love spice, those who know me well will know I have a tendency to use  coriander and fennel seeds in just about anything if I can! Put it on a grill or slow-cooked and you have one happy girl.

This recipe I found is by What´s Gaby Cooking. The chicken is tender, it is spicy but not hot.  Looks great on a platter and served with my flatbread and labneh, you will have one happy crowd around the table.

You’ll need

  • • 2 tsp crushed chili flakes
  • • 2 tsp ground turmeric
  • • 2 tsp coriander seeds, toasted and grounded (optional)
  • • 1 cup Greek yogurt, full fat and plain
  • • 3 Tbsp extra-virgin olive oil
  • • 2 Tbsp red wine vinegar
  • • 1 Tbsp tomato paste
  • • 2 tsp coarse salt
  • • 1 tsp freshly ground black pepper
  • • 4 large garlic cloves, roughly chopped
  • • 1 lemon, juiced
  • • 1kg boneless skinless chicken cut into 3cm cubes
  • • For serving - 1 lemon, cut into wedges
  • • For serving – Chopped fresh coriander, mint or rosemary leaves


  1. Combine the crushed chili flakes, coriander seeds (if using) and turmeric in large bowl and stir in 3 tablespoons of hot water and let it stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, salt, and black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill for 1 hour.
  2. Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl.
  3. Sprinkle each skewer with additional salt and pepper.
  4. Grill chicken until golden brown and cooked through, turning skewers occasionally, more or less 15 minutes. Transfer skewers to platter.
  5. Serve with chopped herbs and extra lemon wedges


• If you are using bamboo skewer sticks, do not forget to soak them in warm water for at least 20 minutes beforehand.

• Although the minimum marinating time is 1 hour, I prefer to marinate the night before leaving myself plenty of time to make side dishes on the day.

• I served this dish with grilled flatbreads and Balsamic/Pomegranate labneh. You can find the recipes on my website.

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