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Chicken Kebabs with red roasted peppers & onions

Citrus Moroccan Chicken

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!!!
Course Main Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 People
Calories 220kcal
Author Ana Frias


For the Marinade

  • 2 clementine’s
  • 3 cloves garlic peeled
  • ½ teaspoon dried marjoram or oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • Pinch saffron threads
  • ½ teaspoon brown sugar
  • 1-¼ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon 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 tablespoon 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


  • 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.  


Serving: 6ounces | Calories: 220kcal | Carbohydrates: 8g | Protein: 30g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 419mg | Fiber: 1g | Sugar: 6g