Moroccan Tandoori Chicken Kabobs

Tandoori style cooking with Moroccan flavors & spices to inspire the culinary richness that South Asian & North African cultures share.

Moroccan Ras El Hanout – the milder sister of the Indian Tandoori & Garam Masala. About 18-27 different spices are grounded to create this gorgeous orange/red hued unique blend, with each local vendor developing his/her own variation. Through tastes tests, I found Moroccan spice blends to have a more sweet floral note and Indian spice blends to flair up the nostrils with the fiery “garam” notes.

I was lucky to have a work colleague of mine visit Morocco (pre-Covid), and explore the street markets, to gift me with some traditional Moroccan spices after returning. Ras El Hanout and Saffron being them, the most expensive spice in world. While I don’t use saffron in this dish for monetary (and overly-protective lol) reasons, it meshes really well with this blend to surface a honey-like floral aroma.

As so happily shared in conversation amongst friends & colleagues who’ve been there: Morocco represents rich culture, endless local markets, empirical history, flavorful foods (couscous!), Euro Arabic vibes, & breezy Mediterranean coasts. Even one of my all time favorite books, The Alchemist, gives a nod to this beautiful country. I’ve only dreamed since hearing about it, but a definite add to my travel bucket-list!

∗TIPS & VARIATIONS FOR THIS RECIPE∗

Substitute Moroccan Spice Blend with any Tandoori or Curry Spice Blend to make it spicier/Indian inspired and follow along with same recipe/prep.
Ras El Hanout is NOT the same as Moroccan Spice Blend (often mislabeled/gentrified as I’ve learned through experimentation). Ras El Hanout can be found in any international store, online retailers, and Target. I’m happy to confirm your purchase if needed!
Be creative with veggies! You can also skewer onions, olives, grape/cherry tomatoes, etc.
Make this dish vegetarian by using plant based meats, tofu, or paneer cubes.
Soaking Bamboo Skewers in warm water for at least 30 minutes helps prevent flames & extreme burning and breaking during cooking process!
Garnish cooked kabobs with chopped mint & cilantro. Mix those garnishes in with chopped cucumber and plain yogurt for a quick cool dipping sauce!

PREP: 30 minutes
MARINATION: 30 minutes minimum to 8 hours
COOK TIME: 15 minutes
YIELD: ~15 skewers

INGREDIENTS

3 large boneless/skinless Chicken Breasts, cut into 1 inch cubes
2 Red Bell Peppers, cut into 1 inch pieces
2 Green Bell Peppers, cut into 1 inch pieces
1-2 Zucchinis, cut into thick circle or semi-circle pieces
1/2 cup Plain Yogurt
1½ tbsp. Minced Garlic
1½ tbsp. Grated Ginger
1 tbsp. minced Thai Green Chilies (optional, but highly recommended!)
1/2 tsp. Dried Mint
4 tbsp. Ras El Hanout Moroccan Spice Blend
1 tsp. Salt (to taste)
1 tsp. Ground Black Pepper
3 tbsp. Lime Juice (can be bottled or fresh)
Olive Oil
Bamboo Skewers

INSTRUCTIONS

In large bowl, mix together plain yogurt, garlic, ginger, Thai green chilies, dried mint, 3 tbsp. of Ras El Hanout Moroccan Spice Blend, salt, ground black pepper, and lime juice. Adjust to taste as needed.
Add chicken pieces into marinade and coat. Cover & refrigerate for 30 minutes, preferably 8 hours for best taste.
Soak ~15 bamboo skewers in warm water for 30 minutes minimum.
When ready to cook kabobs, toss vegetables in 1 tbsp. olive oil and 1 tbsp. Ras El Hanout Moroccan Spice Blend.
Starting 2 inches from bottom and leaving 1 inch at top, thread bamboo skewers with vegetables & chicken pieces, until all skewers are filled. Be creative with your pattern!
Cook Chicken Kabobs
Method 1 − Grill (15 mins): Preheat grill to medium-high heat. Carefully spray grill with non-stick cooking spray. Cook kabobs for 10-12 minutes, flipping kabobs at half way mark to other side. Depending on grill, adjust time as needed, until chicken is cooked through. Repeat for all.
Method 2 − Oven Broiler (15 mins): Preheat oven broiler to HIGH. Foil line large sheet tray and lightly coat with non-stick cooking spray. Spaced apart and in single layer, place 6-7 kabobs on sheet pan. Broil for 10-12 minutes, flipping kabobs at half way mark to other side. Depending on oven, adjust time as needed, until chicken is cooked through. Repeat for all.
Serve and enjoy!

#TashTip: Serve with a side of Quick Pickled Onions and Poblano Chutney to round out the kabobs and create the perfect BBQ party platter! Recipes through the respective links.