Moroccan Chicken And Vegetable Skewers (Edit recipe)

92 recipes
|
90 followers

Smoky, juicy, and bursting with Mediterranean flavor — these Moroccan Red Pepper Chicken Skewers are the perfect balance of spice, tang, and char. These juicy chicken skewers are marinated in a bold blend of Mina Harissa Moroccan Red Pepper Sauce, Early Harvest Olive Oil, creamy yogurt, garlic, and warm spices. Threaded with bell peppers, onions, and mushrooms, then grilled until perfectly charred, every bite is smoky, tender, and full of Mediterranean flavor. Serve them with pita, couscous, or keep it low-carb with cauliflower rice for a fresh and vibrant meal.

Share

Save

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 6

Ingredients

1.5 lb Chicken Breasts, Boneless Skinless, or chicken thighs, cubes
0.33 cup Harissa Moroccan Red Pepper Sauce - Mina
3 Tbsp Skyr, Plain - Icelandic Provisions, or Greek yogurt
2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
2 cloves Garlic, minced
1 tsp Cumin, Ground
0.5 tsp Organic Smoked Paprika - The Spice Lab
1 Lemon, whole, juiced
1 Salt and Pepper, to taste
1 whole Green Bell Pepper, sliced into bite size pieces
0.5 Onion, sliced into wedges or bite size pieces
8 oz White Mushrooms, cut in half or bite size pieces

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Marinade: In a medium bowl, whisk together Mina Moroccan Red Pepper Sauce, yogurt, olive oil, garlic, cumin, smoked paprika, lemon juice, salt, and pepper.
Marinate the Chicken: Add chicken cubes to the marinade and toss until well coated. Cover and refrigerate for at least 1 hour (up to overnight) to let the flavors soak in.
Prepare Skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated chicken onto skewers, alternating with vegetables if desired.
Grill the Skewers: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
Serve: Transfer to a platter, sprinkle with chopped parsley or cilantro, and serve hot with warm pita, couscous, or a cucumber yogurt sauce.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	8 g
Carbohydrates:	4 g
Protein:	22 g
Cholesterol:	85 g
Sodium:	122 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.