Lemon and Olive Moroccan Chicken Skewers (Bright, Salty, Charred in All the Right Places)

Juicy boneless chicken thighs marinated with lemon, garlic, warm spices, and green olives, then grilled into char-kissed Moroccan chicken skewers.

Prep Time 25

Cook Time 15

Total Time 40

Course Main Dish

Cuisine Moroccan

Servings 4

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.

1 tablespoon lemon zest from about 2 lemon; zest first, then juice them
¼ cup lemon juice freshly squeezed tastes brighter than bottled
3 tablespoon olive oil extra virgin, or substitute with avocado oil
4 clove garlic finely grated or minced
1 tablespoon honey for balance and better browning; substitute with maple syrup or 2 teaspoon sugar
2 teaspoon ground cumin toasty and warm; if yours is old and dusty, increase to 1 tablespoon
2 teaspoon sweet paprika adds color and gentle pepperiness; smoked paprika is also great
1 teaspoon ground coriander optional but very "Moroccan cooking" coded; it plays nicely with lemon
1 teaspoon kosher salt if using fine salt, use 3/4 teaspoon
½ teaspoon black pepper freshly ground if possible
½ teaspoon cayenne pepper optional for heat; substitute with chili flakes
⅓ cup green olives pitted and finely chopped (castelvetrano for buttery flavor, or manzanilla for briny bite)
2 tablespoon parsley finely chopped; cilantro also works if you love it

1 ½ pound boneless skinless chicken thigh cut into 1 1/4" chunks for juicy skewers; you can use breast, but reduce cook time and watch closely
1 yellow onion yellow onion cut into 1" chunks to thread between pieces of chicken
1 green bell pepper green bell pepper cut into 1" squares; substitute with zucchini or red onion

1 tablespoon olive oil a final drizzle makes everything taste a little more luxurious
1 lemon lemon cut into wedges for serving
2 tablespoon mint torn or finely sliced; adds a cool, fresh pop

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.

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.

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.

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.

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.