Rockin’ Moroccan Chicken Kabobs

September 16, 2013 by Kenmore

This is Nancy Radke’s recipe that was entered in the Kenmore Greatest Generations of Grilling Cook Off at the Ohio State Fair.


preparation time
0 mins

cook time




0.5 teaspoons red chili flakes

1 teaspoons coriander seeds

1 teaspoons minced garlic

0.5 teaspoons cinnamon

0.5 teaspoons cardamom

1 teaspoons sweet paprika

0.5 teaspoons ground ginger

0.5 teaspoons cumin

1.5 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

6 ounces plain greek yogurt

2 teaspoons lemon juice

1 teaspoons minced garlic

1 teaspoons honey

1 teaspoons olive oil

1 tablespoons fresh minced dill


Step 1

Combine first 12 ingredients to make marinade in a large zip-lock bag but save 1/4 teaspoon of salt. Add chicken meat to bag, seal, and toss to coat pieces evenly. Refrigerate 3-hours or overnight.

Step 2

Soak eight 10-inch bamboo skewers for at least 30-minutes in water. Repeat this process 2-3 times on each skewer. Over on lightly oil grill that's been preheated to 375 degrees, grill 10-12 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.

Step 3

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


The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.