Chicken Kebabs, Grilled with Moroccan Seasoning
You can easily prepare this dish for any time of the week, making the seasoning a few days ahead of time, and prepping the chicken hours before grilling. Delicious and aromatic.
Servings: 3 people
Equipment
- Grill
- Grill Mats *see notes for link
- Wooden or Metal Kebab Skewers *see notes for link
Ingredients
- 1 lb boneless chicken breast cut into bite size pieces
- 2 Tbsp olive oil
- 1 lemon juiced
- 3 garlic cloves minced
- 3 tsp Ras El Hanout
Recipe available on our site! See Notes. - 1 large red onion cut into thick slices
- 1 bell pepper cut into thick slices
- high temp oil for greasing grill
Instructions
- Mix olive oil, lemon juice, garlic, and Moroccan seasoning together in a medium bowl.
- Cut chicken into bite size pieces, add to bowl, stir to cover and refrigerate for minimum 30 minutes but up to about 8 hours.
- Slice onion and pepper into thick slices. You can do this right before grilling or hours ahead of time and refrigerate until ready to use.
- Alternate chicken with veggies on skewers, pour remaining marinade over kebabs.
- Grease grill, or use grill mats, with a high temperature oil and turn on to a medium-high heat.
- Grill kebabs for about 15 minutes, turning every few minutes so each side is evenly cooked.
- Remove from grill, and use caution when removing if using metal skewers. Serve with rice or salad of your choice.