Photo of Grilled Moroccan Chicken Kebabs by WW

Grilled Moroccan Chicken Kebabs

Total Time
32 min
16 min
16 min
Kabobs are a favorite on the grill. And no wonder; meat and veggies, all on one skewer, swapping flavors and getting done at the same time. There are two kinds of skewers for making kabobs: metal and bamboo. Sturdy metal skewers need no extra care and heat up to cook from the inside out. Bamboo skewers, on the other hand, do need a little care: soak them in water for 20 minutes before using to make sure they don’t ignite over the heat. When the food has been threaded onto the bamboo skewers, wrap their ends in aluminum foil to keep them from charring and falling apart.


Uncooked boneless skinless chicken breast

1¼ pound(s), cut into 1-inch cubes

Unsweetened orange juice

1 Tbsp

Ground coriander

½ tsp

Ground ginger

½ tsp

Ground cinnamon

½ tsp

Ground cumin

½ tsp

Table salt

½ tsp

Garlic powder

¼ tsp

Black pepper

¼ tsp, freshly ground

Cooking spray

2 spray(s)

Uncooked zucchini

1 large, cut into 1-inch-thick half-moons

Red onion

2 small, quartered through the root


  1. Mix the chicken, orange juice, coriander, ginger, cinnamon, cumin, salt, garlic powder and pepper in a large bowl. Cover and refrigerate for 6 hours.
  2. Off heat, coat grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.
  3. Divide the chicken, zucchini and onion among four large skewers, threading the meat and vegetables over the pointy ends and down the skewers.*
  4. Set the skewers directly over the heat and grill for 16 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center. Do not turn the skewers by their ends — or put your hands down near the heat source. Yields 1 skewer per serving.