These lemon and olive Moroccan chicken skewers are my go-to when I want something that tastes like it took all day, but actually behaves like a weeknight dinner. The marinade leans hard into lemon zest and juice, garlic, cumin, and paprika, then gets a briny little wink from chopped green olives. The result is juicy, lightly charred chicken with a tangy-salty edge that screams "one more skewer". It's a Moroccan chicken recipe that's grill-friendly, broiler-friendly, and honestly pretty hard to mess up if you give the chicken a little time to soak up the flavor.
Skewers 8 to 10 skewers, metal or bamboo (if using bamboo, soak in water for 30 minutes so they don't burn). If you don't have skewers, cook the chicken pieces directly on a grill pan or sheet pan.
Mixing bowl medium to large bowl for the marinade. A zip-top bag also works and makes cleanup easier.
Microplane or fine grater for lemon zest. If you don't have one, use the small holes of a box grater and be careful to avoid the bitter white pith.
Chef’s knife and cutting board for cubing the chicken and chopping olives and herbs. Kitchen shears are handy for trimming thighs.
Grill or grill pan gas or charcoal grill preferred for smoky char; a cast iron grill pan works on the stovetop. No grill? Use the broiler on high with a foil-lined sheet pan and a wire rack if you have it.
Instant-read thermometer not required, but the easiest way to avoid dry chicken. Target 175°F for thighs for best texture.
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In a large mixing bowl, combine the lemon zest, lemon juice, olive oil, garlic, honey, cumin, paprika, coriander (if using), salt, black pepper, and cayenne (if using). Whisk until the honey dissolves and the mixture looks glossy.
Stir in the chopped green olives and parsley. It will look a little chunky and that's exactly what you want: those olive bits cling to the chicken and turn into salty little flavor bombs once grilled.
Prep and marinate the chicken
Pat the chicken thighs dry with paper towels, then cut into 1 1/4" chunks. Keeping the pieces similar in size is the easiest way to avoid some pieces drying out while others are undercooked.
Add the chicken to the bowl and toss until every piece is coated. For best flavor, let it sit while you prep the grill and vegetables. If you have extra time, cover and refrigerate for a longer soak, then bring it back toward room temperature before grilling so it cooks evenly.
While the chicken marinates, cut the onion and bell pepper into skewer-friendly chunks. Keeping the vegetables fairly large prevents them from burning before the chicken is done.
Skewer and cook (grill method)
Preheat a grill to medium-high heat. Clean and oil the grates. If you can hold your hand about 5" above the grate for roughly 3 seconds before pulling away, you're in the right zone.
Thread the chicken onto skewers, alternating with onion and bell pepper pieces. Don't pack the chicken too tightly; a little breathing room helps it brown instead of steam.
Grill the skewers for 15 minutes total, turning every few minutes so you get even char and caramelization. You're looking for browned edges and a juicy center; chicken thighs are happy around 175°F if you're using an instant-read thermometer.
Transfer to a plate and rest for a couple minutes. Resting lets the juices settle back into the meat so the first bite doesn't end up on your cutting board.
Skewer and cook (broiler backup method)
Set your oven rack about 6" from the broiler. Preheat the broiler on high. Line a sheet pan with foil and place a wire rack on top if you have one (it helps with browning).
Arrange skewers in a single layer and broil for 15 minutes total, flipping once halfway through. Keep an eye on them in the last few minutes: broilers go from "perfect" to "too much" fast.
Finish and serve
Drizzle with a little olive oil, squeeze over fresh lemon, and shower with mint (and more parsley if you want). Serve hot, ideally with something that catches the drips.
If you're collecting Moroccan chicken dinner ideas for the week, this one is a gem because the leftovers are excellent chopped into salads, stuffed into pita, or piled over rice with extra lemon.
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Couscous: The classic. Fluff it with a fork and finish with a little olive oil and lemon zest. Couscous is basically a sponge for the olive-lemon drippings.
Rice (especially if you want a "moroccan chicken and rice" night): Make plain basmati or jasmine, then stir in a pinch of cumin and a handful of chopped herbs. Spoon any resting juices from the skewers over the top.
Flatbread: Warm pita, naan, or homemade flatbread turns this into an easy, hands-on dinner.
Creamy, Cooling Sides
Yogurt Sauce: Stir plain Greek yogurt with grated cucumber, lemon zest, salt, and a small clove of garlic. That cooling tang is magic against the grilled spices.
Hummus or Labneh: Not traditional to every Moroccan table, but absolutely delicious and very much in the spirit of easy moroccan food recipes when you want to keep the rest of the meal simple.
Vegetables and Salads
Tomato-cucumber Salad: Dice tomatoes and cucumbers, add red onion, olive oil, lemon, and salt. Keep it crunchy and bright.
Grilled Zucchini or Eggplant: Toss with olive oil and salt, grill alongside the skewers, and finish with lemon.
Drinks
Mint Tea: Hot or iced, lightly sweetened, it's a refreshing counterpoint.
Crisp White Wine: Sauvignon blanc or vermentino works well with lemon and olives.
Make It a Full Spread
If you're planning a moroccan main dish situation (company, family dinner, or just treating yourself), set out skewers, couscous, a crunchy salad, and a yogurt sauce. It looks like a feast, but it's still basically one marinade and one cooking method doing all the heavy lifting.
FAQs
What cut of chicken is best for these skewers: breast or thigh?
Boneless skinless chicken thighs are the best choice here because they stay juicy on the grill and handle the lemony marinade without drying out. Chicken breast works too, but it cooks faster and can dry out if you chase too much char.
Can I make this moroccan chicken recipe ahead of time?
Yes. You can mix the marinade and chop the olives and herbs ahead, then store it covered in the fridge. You can also cube the chicken and toss it in the marinade ahead. For grilling, I like assembling the skewers closer to cooking time so the onion and pepper stay crisp.
I don't like olives. What can I use instead?
You can skip the olives and add 1 tablespoon capers (chopped) for briny punch, or add 1 extra teaspoon salt plus 1 teaspoon chopped preserved lemon (rind only) if you have it. The flavor won't be identical, but you'll keep that salty-tangy backbone.
How do I know when the skewers are done without drying them out?
Look for browned edges and firm-but-springy chicken. If you have a thermometer, aim for 175°F for chicken thighs (they get more tender as they go a little higher than 165°F). Pull them, then let them rest briefly before serving.
Can I cook these in a pan instead of grilling?
Absolutely. Use a hot cast iron skillet or grill pan with a thin film of oil. Cook the chicken pieces (no skewers needed) in a single layer, don't crowd, and work in batches if necessary. You'll still get a great sear, which is key for turning this into one of those reliable moroccan chicken dinner ideas you can repeat any night.
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