Moroccan Chicken Kebobs

ImagePerry is sitting here as I write trying to explain to me that his 10 minutes of involvement with this recipe made it a five star recipe. While I’ll never admit it to him he may be right I’ll secretly tell you all since he never reads the description. Cooking these babies to perfection is key. Perry nailed it with his 5 minutes per side on our dinky little grille. How did I survive before him 🙂 The chicken is fantastic with the perfect balance of savory and sweet. The veggies were perfectly salted and had the best tender/crisp texture. Even my picky three-year-old grabbed a skewer or two and went to town.

Calories: 50/kebob       Serves: 15 kebobs       Time: 20 Minutes


  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 1/4 tsp coriander
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice OR ground cloves
  • 2 tsp brown sugar
  • 1.5 lb boneless skinless chicken breasts
  • 1 red onion, sliced into squared
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 15 bamboo skewers, soaked in water for 30 minutes before


  1. in a mixing bowl combine all the herbs and seasonings
  2. Rinse and cut the chicken into 1 inch cubes and put them into the bowl. Toss chicken cubes with herbs and spices to coat. Set aside
  3. In a separate bowl toss onions and peppers with oil, sat and pepper.
  4. Put together the kebobs by alternating chicken, onion and peppers
  5. Heat grill to medium-high and cook for 5 minutes on each side.
  6. Enjoy!

*Photo is an original taken by me

**Original recipe found at