Rockin’ Moroccan Chicken Kabobs


preparation Time
0 mins

cook Time
10 mins


520 per serving


  • 1 zest and juice from a lemon
  • 1/2 teaspoons red chili flakes
  • 1 teaspoons coriander seeds
  • 1 teaspoons minced garlic
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons cardamom
  • 1 teaspoons sweet paprika
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons cumin
  • 1-1/2 teaspoons salt
  • 1 tablespoons honey
  • 5 tablespoons olive oil
  • 1 pounds cubed boneless skinless chicken thigh meat
  • 1 large red onion, cut into pedals
  • 3 pitted apricots and/or nectarines, sliced into wedges
  • 1 ounces plain greek yogurt
  • 2 teaspoons lemon juice
  • 1/4 teaspoons salt
  • MSR 7 black pepper
  • 1 teaspoons minced garlic
  • 1 teaspoons honey
  • 1 teaspoons olive oil
  • 1 tablespoons fresh minced dill



Combine first 12 ingredients to make marinade in a large zip-lock bag. Add chicken meat to bag, seal, and toss to coat pieces evenly. Refrigerate 3-hours or overnight.


Soak eight 10-inch bamboo skewers for at least 30-minutes in water to prevent burning while on grill. Thread on meat, followed by an onion pedal, then fruit wedge. Repeat this pattern 2 to 3 times on each skewer. Over a lightly oiled grill that's been preheated to 375 degrees, grill 10 to 12 minutes, turning over skewers once. Be sure to get good grill marks and cook chicken thoroughly to 165 degrees. Let skewers rest about 4 minutes before serving.


Meanwhile, make yogurt sauce by combining all ingredients in a small bowl. Stir well; then place in small zip-lock bag. Drizzle over finished kabobs just before serving. Serve 2 kabobs per person.

recipe by



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