Enjoy these Citrus Moroccan Chicken Kebabs with Yogurt-Clementine Sauce year round! The marinade is full of flavors that even the most picky eaters will love!!!
This Moroccan Chicken recipe is truly delicious and a crowd pleaser that even the picky eater will love!
Speaking of "selective" eaters, my hubby is not a fan of curries but somehow he loved this dish. So if you're not into curries, you should still give these Citrus Moroccan Chicken Kebabs a try!
For this citrusy recipe I used clementines versus the traditional lemon flavors. Using clementines provides a great and delicious twist to this dish!
Ingredients
It looks like a lot of ingredients but it's the combination of all these that make these kebabs be so delicious! Don't be intimidated...it's worth it!
The Marinade
The marinade for these Moroccan Chicken Kebabs is all about the citrus flavor and those aromatic spices.
The clementines are first grilled in order to make them extra juicy and to soften up the peel. Just place the warm clementines' peel & juice, spices, garlic & olive oil in a blender or food processor, and puree until the you reach a coarse but soft paste.
- The fruit: 2 clementine’s or lemons
- 3 cloves garlic
- Spices: dried marjoram or oregano, ground coriander, ground cumin, ground turmeric, saffron threads, salt & pepper
- brown sugar
- olive oil
For the Kebabs
- 1 pound boneless, skinless chicken breast, trimmed of excess fat and cut into 2-inch chunks
- ½ medium yellow onion, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch squares
- 1 Tbsp chopped fresh flat-leaf parsley for garnish
- Fresh oregano leaves for garnish, optional
For the Yogurt-Lemon Sauce:
- ½ seedless cucumber, cut into ½-inch dice
- ½ cup chopped fresh cilantro
- 1 cup plain non fat Greek yogurt
- Kosher salt to taste
More citrus recipes
While you're creating citrus recipes check out these Argentinian Alfajores. They're the perfect dessert for these Chicken Kebabs.
Also, check out Shrimp Aguachile cured in lime juice. It's perfect for summer!
Citrus Moroccan Chicken
Ingredients
For the Marinade
- 2 clementine’s
- 3 cloves garlic peeled
- ½ tsp dried marjoram or oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- Pinch saffron threads
- ½ tsp brown sugar
- 1-¼ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp olive oil
For the Kebabs
- 1 pound boneless, skinless chicken breast, trimmed of excess fat and cut into 2-inch chunks
- ½ medium yellow onion, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch squares
- 1 Tbsp chopped fresh flat-leaf parsley for garnish
- Fresh oregano leaves for garnish, optional
For the Yogurt-Lemon Sauce:
- ½ seedless cucumber, cut into ½-inch dice
- ½ cup chopped fresh cilantro
- 1 cup plain non fat Greek yogurt
- Kosher salt to taste
Instructions
- 1) Make the marinade:
- Cut the clementines in half and grill until grill marks appear and the top feels warm to the touch and the peel has soften up, about 3 minutes for each side.
- Remove from grill and set aside until they have cooled enough to handle. Separate the pulp and most of the white pith from the peel – Discard the pulp and pith and save the peel.
- In a blender, add the clementine’s peels, garlic, lemon juice, and remaining marinade ingredients and purée to make a coarse, soft paste.
- Set 1 Tablespoon aside to use for the yogurt sauce
2) Marinate the chicken:
- Place the chicken in a bowl and add the remaining marinade. Coat the chicken pieces with the marinade well and cover bowl with a lid or plastic wrap. Marinate for 1 to 2 hours in the refrigerator.
3) Grill the kebabs:
- Put the onion and peppers with the chicken and massage them to coat with the marinade (the onion pieces may break apart but you can still thread them this way).
- Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken.
- When ready to grill, oil the grill grate or indoor grill pan.
- Grill the kebabs over direct heat (uncovered for charcoal; covered for outdoor gas grill,), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Note: Grill uncovered for indoor grill pan over medium heat.
For the Yogurt-Lemon Sauce:
- While the chicken is cooking, combine the reserved 1-tablespoon marinade with the cucumber, cilantro, yogurt, and 1 teaspoon kosher salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).
5) Serve!!
- Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side. Serve with couscous or pita bread.
ADD YOUR OWN PRIVATE NOTES
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NUTRITION
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Hayley A McIndoe says
It says lemon juice in the instructions for the marinade, but I don't see lemon juice on the ingredients list, do you mean clementine juice?
Dat Mang says
I highly recommend this, even the photos alone are making my mouth water.
Ana Frias @ Muy Delish says
Yep they are so good! The flavors come together perfectly!
Buff Pablo says
I commented on another recipe that I'm not a curry fan and the same can be said about cummin. Since I had such a good taste experience on the curry sliders from Muy Delish, I thought I would try these. Well success again! Loved these. Thanks Muy Delish for helping me step out of my culinary safe zone.
Monica L. says
Made this yesterday and my family loved it! Thank you!