Moroccan Chicken Kebabs

Moroccan Chicken Kebabs

Recipe and photo by Golden Fig Fine Foods

These chicken kebabs use a whole flurry of my favorite ingredients. Can be served with couscous or rice if you prefer. Easy, light and tasty.


1/4 C olive oil
2 TB preserved lemon paste
1 TB fresh ginger -minced
1 TB fresh garlic - minced
1 tsp. Wild Mountain Cumin
1 tsp. New Harvest Turmeric
1/2 tsp. Zanzibar Black Pepper
1/2 tsp. Silk Chili
1/2 tsp. Nile Coriander
2 lbs boneless, skinless chicken breast

1 C fresh cilantro
1/2 C fresh mint
1 small sweet onion
1/4 C olive oil
2 TB lime juice
1 TB preserved lemon paste
1 TB honey
1/2 tsp. Silk chili
1/2 C plain Greek Yogurt


  1. Mix all chicken ingredients and let marinate 2 hours, up to overnight. Skewer and grill until just done. Let rest under foil for 5 minutes before serving.
  2. Buzz up all sauce ingredients EXCEPT yogurt, in a food can also finely chop ingredients by hand.
  3. Stir into yogurt and drizzle over cooked chicken.

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