Photo of Moroccan chicken kebabs by WW

Moroccan chicken kebabs

Total Time
20 min
8 min
12 min
This chicken marinates in a blend of lemon juice, fresh grated ginger, cumin, coriander, cinnamon, and cayenne for a flavorful dish that’s a perfect changeup for your weeknight dinner routine. These kebabs cook quickly under the broiler, making them easy to prepare year-round, but you can also grill them, if you like. We paired richly flavored chicken thighs with fresh zucchini and cherry tomatoes, but you can swap out the veggies on the kebabs. Try chunks of red and yellow bell pepper and red onion. Refrigerate any extra, unpeeled ginger, sealed tightly in a plastic bag, in the crisper drawer for up to three weeks.


Fresh lemon juice

1 Tbsp

Ginger root

2 tsp, fresh, peeled and grated

Ground cumin

1½ tsp

Ground coriander

1 tsp

Ground cinnamon

¼ tsp

Cayenne pepper


Uncooked boneless skinless chicken thigh(s)

1½ pound(s), cut into 2-inch pieces

Uncooked zucchini

2 small, cut into 12 (1 1⁄2-inch) pieces

Fresh cherry tomato(es)

8 medium

Table salt

½ tsp


  1. Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour or up to 4 hours.
  2. Spray a broiler rack with olive oil nonstick spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and spray with olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10–12 minutes. Yields 1 kebab per serving.