Moroccan Chicken Skewers with Crazy Good Green Sauce
User Reviews
4.8
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Prep Time
2 hrs 25 mins
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Cook Time
10 mins
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Total Time
2 hrs 35 mins
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Servings
6 servings
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Course
Main Course
Moroccan Chicken Skewers with Crazy Good Green Sauce
Description
This recipe features chicken breast cubes marinated in a mixture of lemon zest and juice, olive oil, garlic, ginger, cumin, turmeric, coriander, salt, and pepper. The marinade imparts citrusy brightness and warm, earthy spices. After marinating for 2 to 3 hours, the chicken is threaded onto skewers and grilled over medium-high heat until cooked through with a slight char.
The accompanying green sauce combines fresh cilantro, mint, green onion, olive oil, lemon zest and juice, honey, kosher salt, and jalapeño, blended into a smooth and tangy condiment. The sauce contrasts the savory grilled chicken with herbal freshness and gentle heat from the jalapeño, enhancing the overall flavor complexity.
To serve, the skewers are paired with the vibrant sauce, making a dish suitable for grilling season or gatherings. The marinade tenderizes the chicken while the sauce adds brightness and balance. The recipe includes a tip for freezing fresh ginger for convenience and reminds to zest lemons before juicing.
Ingredients
Chicken:
- lemon 1-2 teaspoons, zest of 1
- ½ cup lemon juice from about 2-3 lemons, fresh
- ¼ cup olive oil
- 3 to 4 to 4 cloves garlic finely minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh ginger or ginger paste (see note
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 1 1 /2 to 2 /2 to 2 pounds chicken breast boneless skinless, cut into 1-inch cubes
Green Sauce:
- 1 cup cilantro lightly packed to measure, fresh
- ½ cup mint fresh
- ¼ cup green onion chopped, or chives
- 3 tablespoons olive oil
- lemon 1-2 teaspoons, zest of 1
- 2 tablespoons lemon juice fresh
- 1 teaspoon honey
- Pinch of coarse kosher salt
- ½ jalapeño seeded and coarsely chopped (leave seeds in for more heat)
Instructions
- For the chicken, in a small bowl or liquid measuring cup whisk together the lemon zest, lemon juice, olive oil, garlic, ginger, cumin, turmeric, salt, coriander, and pepper. Place the chicken pieces in a shallow dish (preferably with a lid), pour the marinade over and toss to coat. Cover and refrigerate for 2 to 3 hours (if marinading longer than that, the lemon juice might "cook" and toughen the meat).
- For the sauce, in a blender or food processor add all the ingredients and puree until desired consistency. Season to taste with additional salt, if needed.
- Preheat grill to medium-high. Brush grill grates with oil (I don't usually do this on my pellet grill, but I recommend doing so if chicken is prone to sticking on your grill). Thread the marinated chicken pieces onto wooden or metal skewers.
- Grill for 6-8 minutes, turning once or twice, until cooked through. Serve the chicken skewers with the sauce.
Notes
- Fresh ginger can be frozen in small pieces and grated directly from frozen for ease of use.
- Always zest lemons before juicing to capture full flavor in the marinade and sauce.
- Marinate the chicken for 2 to 3 hours but avoid longer to prevent the lemon juice from toughening the meat.
- Brush grill grates with oil before cooking to prevent the chicken from sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 487kcal | 24% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 113mg | 38% |
| Sodium | 498mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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