This marinated kabob recipe brings Moroccan vibes to your next cookout with a fresh, minty twist!
My partner and I love to grill in the warmer months. I lived in a high-rise apartment for a long time where grills were not allowed on our balconies—so grilling on a whim feels like a luxury! This Moroccan chicken skewers with yogurt-mint sauce recipe elevates our cookouts with an exotic flavor profile.
Cumin brings a warm, nutty, and aromatic depth to the dish, while cinnamon adds a subtle sweetness and rich, comforting warmth. I’ve also sprinkled on a little hot paprika to amp up the spiciness, especially in the fall when there’s a slight chill in the air. Each bite of chicken fills my palate with complex notes of earthy, savory yumminess! Plus, the onions get absolutely silky and a little smoky from the heat of the grill. Add to that the fresh, bright creaminess of the yogurt-mint sauce, and you’ve got an incredibly flavorful meal! It’s so much more interesting than your standard barbecue fare.
This is the perfect make-ahead dish for family gatherings and group cookouts. I like to marinate the chicken overnight before a get-together, then mix up the yogurt sauce right before heading out. Everyone in my family loves these skewers—even my meat-and-potatoes brother and his picky teenaged son!
Are Moroccan Chicken Skewers With Yogurt-Mint Sauce Healthy?
These chicken skewers with yogurt-mint sauce make a high-protein, low-calorie, and naturally gluten-free main dish. You get a good dose of potassium, vitamin A, calcium, and iron from the combination of lean chicken, onions, and Greek yogurt. The tomato paste, cucumber, and fresh mint contribute some vitamin C and other micronutrients. The dish is also low in carbs and unhealthy fats. All this makes it a healthy choice to include in most well-balanced omnivore diets.
To make this dish Paleo-friendly and Whole30-compliant, sub in nondairy coconut yogurt for the Greek yogurt, and make sure there’s no sugar, preservatives, or other additives in the tomato paste.
A Moroccan Spice Experience
Cinnamon and cumin are not spices most Americans reach for when it’s time to grill. We tend to lean toward simpler smoky, sweet, or spicy notes in our barbecues. But cuisine from the North African country of Morocco is celebrated for a more complex flavor profile that balances warmth, sweetness, and earthiness. Moroccan spice blends, such as ras el hanout, can contain a dozen or more spices, creating layers of flavor that are savory, a bit sweet, and deeply aromatic. The combination of cinnamon and cumin in this recipe is a nod to these traditional blends, offering a taste experience that’s both familiar and intriguingly different for those of us who are used to more conventional grilling spices. Along with cinnamon and cumin, Moroccan dishes often feature paprika, ginger, turmeric, and sometimes coriander—all of which are fair game to try in this recipe!
How Do I Store Leftovers?
Store leftover chicken skewers and yogurt-mint sauce in separate airtight containers. The chicken will keep in the fridge for up to 4 days, but the yogurt sauce is best used within 3 days for optimal freshness. You can freeze the cooked chicken skewers—sans sauce—for up to 2 months in a freezer-safe container or zip-top bag, with layers separated by parchment paper. The yogurt sauce does not freeze well. Reheat skewers in a 350°F oven for about 10 minutes or in the microwave in 30-second bursts. Serve with freshly made yogurt-mint sauce.
Serving Suggestions
These Moroccan chicken skewers with yogurt-mint sauce pair beautifully with a variety of sides and appetizers. Make the whole meal on your grill by starting with Grilled Jalapeño Poppers, then serving the skewers alongside Grilled Squash, Grilled Sweet Potatoes, and a Grilled Romaine Salad. You can even finish with this delightfully sweet Grilled Peaches Recipe! They’d also be great atop a simple bed of Slow-Cooker Rice or lower-carb Roasted Cauliflower Rice.
Recipe
Ingredients
For The Marinade:
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- Pinch of pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin powder
- 1/2 teaspoon garlic minced
- 1/8 teaspoon cinnamon
- 1 teaspoon olive oil
- 1/2 pound boneless skinless chicken breast cut into bite-sized pieces
For The Kabobs:
- 1 medium yellow onion cut into chunks
For The Sauce:
- 1/4 cup cucumber grated
- 1/2 cup nonfat plain Greek yogurt
- 1/2 teaspoon fresh garlic minced
- 1/4 teaspoon salt
- Pinch of pepper
- 2 tablespoons fresh mint roughly chopped, plus additional for garnish, optional
Instructions
Marinate The Chicken:
- In a large bowl combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon, and olive oil. Mix well.
- Add the cut up chicken to the mixture and stir to coat. Cover and refrigerate for at least 4 hours to overnight.
Grill The Kabobs:
- Preheat grill to medium heat and lightly spray with cooking spray.
- Thread chicken and onion pieces onto sharp skewer sticks, alternating between the two and sliding each piece to the end of the skewer to build a "stack" of skewered ingredients.
- Place the skewers on the grill and cook until chicken is no longer pink inside, about 12 minutes, turning every 3 minutes to cook the chicken evenly.
Make The Sauce:
- While the chicken cooks, wrap the grated cucumber in a kitchen towel and wring out the excess water.
- Add the cucumber, Greek yogurt, garlic, salt, pepper, and 2 tablespoons of the chopped mint to a medium food processor. Blend until the mint is broken down, all the ingredients are well combined, and the mixture is smooth.
Serve The Dish:
- Garnish the skewers with fresh mint and serve immediately with the yogurt sauce on the side.
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