Moroccan Chicken Skewers with Yoghurt, Garlic and Cumin
Why this recipe works
- Layered marinade: Yoghurt carries the garlic, cumin, paprika and lemon zest into the chicken for rounded flavour without a long ingredient list.
- Juicy chicken: Boneless thighs are well suited to grilling because they stay tender as the outside takes on light char.
- Easy to serve: The skewers work well with flatbreads, salads, rice or grilled vegetables, with lemon wedges adding brightness at the table.
Get the most out of this recipe
Timing notes
- Marinating window: The chicken needs at least 45 minutes in the yoghurt marinade, but can be chilled overnight for a deeper savoury flavour.
- Serve hot: These skewers are best served soon after grilling, once they have rested briefly and the edges are still lightly charred.
Texture tips
- Cut evenly: Keep the chicken pieces similar in size so they cook at the same pace and stay juicy.
- Control the grill heat: Medium-high heat gives the yoghurt marinade time to colour without scorching before the chicken is cooked through.
Ingredient notes
- Use chicken thighs: Boneless, skinless thighs are more forgiving than breast meat on the grill and give the skewers a richer texture.
- Paprika choice: Sweet paprika keeps the flavour mild and rounded; smoked paprika can be used for a deeper, smokier profile.
Make-ahead tips
- Marinate in advance: Prepare the chicken in the marinade the night before, then thread onto skewers shortly before grilling.
- Reheat carefully: Warm leftovers on a hot grill or in a 200°C (390°F) oven until piping hot, taking care not to dry out the chicken.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, combine the yogurt, finely grated garlic, cumin, paprika, salt, pepper and olive oil. Finely grate in the lemon zest, then cut the lemon into wedges and set aside for serving.
- Cut the chicken into even bite-sized pieces and add to the marinade. Mix well to coat, then cover and chill for 45 minutes (or up to overnight for deeper flavour).
- If using wooden skewers, soak them in water while the chicken marinates. Preheat the grill to medium-high heat.
- Thread the chicken onto skewers, letting excess marinade drip back into the bowl. Grill for 10 to 14 minutes, turning every few minutes, until lightly charred and cooked through.
- Rest the skewers for 2 minutes, then serve hot with the lemon wedges for squeezing over.
Recipe notes
Tips
- Keep the grill at medium-high rather than scorching hot so the yoghurt marinade chars without burning before the chicken is cooked through.
- For juicier skewers, aim for evenly sized pieces so everything finishes at the same time.
- If serving to anyone who is pregnant, elderly, or immunocompromised, ensure the chicken is cooked until piping hot all the way through.
Substitutions
- Replace Greek yogurt with yogurt for a looser marinade; it will cling less, so let the chicken drain briefly before grilling.
- Replace sweet paprika with smoked paprika for a deeper, smokier flavour.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a 200°C (390°F) oven until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (25min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Milk
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