Moroccan Chicken Skewers

Transport your taste buds to the vibrant streets of Morocco with these Moroccan Chicken Skewers marinated in a classic chermoula—pairs perfectly with almost any side, whether that's rice, vegetables, or a salad. Juicy, flavorful, and perfect for summer grilling, these skewers are a crowd-pleaser whether you're hosting a backyard barbecue or looking to spice up a weeknight dinner.

What Is Chermoula?

Chermoula is a traditional Moroccan marinade made with fresh herbs, garlic, lemon, olive oil, and warm spices like cumin and paprika. It’s zesty, herby, and aromatic—the perfect partner for chicken. Adding a spoonful of yogurt brings a cooling contrast and helps tenderize the meat even more.

This was inspired by my summer barbecue series, where you can find Moroccan Kefta on this site, and pairs well with this amazing sidedish recipe.

Jump to:

Ingredients
Grilling Tips for Success
Equipment
Pairing

Ingredients

Olive Oil
Chicken Breast or Thighs
Parsely
Cilantro
Onion
Spices

See recipe card for quantities.

Grilling Tips for Success

Marinate longer: If time allows, overnight marination gives the best flavor.

Soak wooden skewers: Always soak them to avoid flare-ups.

Don’t overcrowd the grill: Leave space between skewers so the heat distributes evenly.

Flip often: Turning the skewers every couple of minutes helps avoid burning and ensures even cooking.

Use chicken thighs: They're juicier and more forgiving on the grill than breasts.

Equipment

You can use wooden or metal skewers for this recipe. A grill is ideal, but if that is not accessible, then oven or air fryer will work just fine. If using an oven, use a wire rack on a sheet pan to allow the chicken to cook thoroughly.

Tip: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent burning or splintering on the grill.

Pairing

These are my favorite dishes to serve with [this recipe]:

Print Recipe

Blog

Moroccan Chicken Skewers

These Moroccan chicken skewers are a flavorful and fun way to bring global cuisine to your grill. The bold, herb-packed chermoula marinade and creamy yogurt topping make every bite unforgettable. Whether you're cooking for a party or just yourself, this recipe is sure to bring a taste of Morocco to your table.

Print Recipe

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

Yields: 4-5 servings

Ingredients

For the chicken:

1.5 -2lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch chunks
7–10 wooden skewers

For the chermoula marinade:

1 cup freshly chopped cilantro and parsley (lightly packed)
3 cloves garlic
1 small grated or chopped onion
2 tsp ground cumin
1 tsp paprika
1/2 tsp ground turmeric
1/4 tsp harissa paste (optional, for heat)
Juice of 1 lemon
1/3 cup olive oil
2 tbsp plain yogurt
Salt and black pepper to taste

Instructions

1. In a food processor or blender, combine cilantro, parsley, and onion.

2. In a large bowl, place chicken pieces and add garlic, cumin, paprika, turmeric, harissa (if using), lemon juice, olive oil, yogurt and a pinch of salt and pepper. Adjust seasoning to taste. Add in blended herbs and onion.

3. Toss well to coat. Cover and marinate in the fridge for at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.

4. Thread the marinated chicken onto your soaked wooden skewers. Don’t pack them too tightly—leave a little space so the heat can circulate.

5. Preheat your grill to medium-high heat. Clean and lightly oil the grates to prevent sticking.

6. Place the skewers on the grill and cook for about 10–12 minutes, turning every 2–3 minutes until the chicken is nicely charred and cooked through (internal temp: 165°F / 74°C). Brush with reserved chermoula during grilling for extra flavor.

7. Serve hot off the grill with fresh herbs, and lemon wedges. Pair with salad, couscous, or a grilled veggie platter.