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Grilled Moroccan Chicken and Vegetable Skewers with Yogurt Dill Sauce

April 20, 2015 by Maggie Jones 7 Comments

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Grilled Moroccan chicken and vegetables on arugula with yogurt dill sauce
This tender, succulent Moroccan-spiced chicken breast served with flavorful grilled vegetables is the dish of the month at Chez Jones and will probably be the dish of the Summer. I’d been working on the recipe in my head for a few weeks and it turned out even more delicious than I hoped. Served with bitter arugula and a refreshing dill and mint yogurt sauce this meal hits all the flavor buttons.

Moroccan grilled chicken and vegetable skewers with yogurt dill sauce
I did all the prep and set the chicken and vegetables to marinating in the morning. Brad grilled it all up later in the day for a total of about 30 minutes of active work with a few hour break in between. Don’t forget to let the sauce sit for a few hours in the fridge to let the flavors settle – if you skip this step it may be a bit tart.

Ras el Hanout is a traditional Moroccan spice combination. You can buy it on Amazon here or make your own:

Ras el Hanout
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
3/4 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/2 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground clove
1/2 tsp paprika
1/2 tsp ground cardamom
1/2 tsp mace
1/2 tsp lavender

Moroccan-spiced grilled chicken and vegetables with yogurt dill sauce
At only 400 calories a hearty serving this meal is gluten-free and paleo friendly. It’s a lot of food but makes for some pretty yuymmy leftovers the next day.

Grilled Moroccan Chicken and Vegetable Skewers
with Yogurt Dill Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 30 minutes

Yield: 6 servings

Serving Size: 1 chicken skewer, three vegetable skewers, 1 c aru

Calories per serving: 402

Fat per serving: 15.3g

Grilled Moroccan Chicken and Vegetable Skewers<br /> with Yogurt Dill Sauce

Ingredients

  • 2 lb boneless, skinless chicken breast, 2" dice
  • 4 tbs olive oil, divided
  • 2 tbs nonfat yogurt
  • 3 tbs Ras el Hanout, more or less to taste, divided
  • salt and freshly ground black pepper, to taste
  • 6 oz mushrooms, cleaned and halved, if large
  • 1 red bell pepper, 2" dice
  • 1 green bell pepper, 2" dice
  • 1/2 red onion, 2" dice
  • 1 large zucchini, 2" dice
  • 1 c cherry tomatoes
  • 6 c arugula

  • Yogurt Dill Sauce
  • 3/4 c nonfat yogurt
  • 1/2 tbs olive oil
  • 1/4 c fresh dill, finely chopped
  • 1 tbs fresh mint, finely chopped
  • juice of 1/2 lime

Instructions

Combine sauce ingredients and stir well. Add water to thin, if needed. Refrigerate, covered, 4 hours to overnight.

In a medium bowl, combine cubed raw chicken with 2 tbs olive oil, 2 tbs nonfat yogurt and 2 tbs Ras el Hanout. Season aggressively with salt and pepper and refrigerate, covered, 4 hours to overnight.

Soak 18 bamboo skewers in water for 1 hour to prevent them from burning on the grill.

In a large bowl, combine mushrooms, bell pepper, onion, zucchini, and tomatoes with remaining 2 tbs olive oil and 1 tbs Ras el Hanout. Season with salt and pepper and toss to combine.

Thread chicken and vegetables onto soaked skewers.

Start cooking skewers on a very hot grill and immediately reduce heat to medium low. Cook, covered, until chicken is brown and vegetables are beginning to char, about 8-12 minutes, turning halfway through.

Serve skewers over a bed of arugula with yogurt dill sauce on the side.

Nutritional Information

Calories 402
Total Fat 15.3g
Saturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 132mg
Sodium 225mg
Potassium 1067mg
Total Carbohydrates 13.1g
Dietary Fiber 3.2g
Sugars 7.3g
Protein 54.4g

3.1
https://www.homesweetjones.com/2015/04/grilled-moroccan-chicken-vegetable-skewers-yogurt-dill-sauce/

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Comments

  1. Brad Jones (Maggie's husband) says

    April 20, 2015 at 10:54 pm

    This was amazing! For me the marinade was the secret. Don’t skip that part.

    Reply
  2. Bann Roy says

    April 20, 2015 at 11:19 pm

    Mmmmmm!!!!

    Reply
  3. CakePants says

    April 21, 2015 at 3:18 pm

    I’d never heard of Ras el Hanout until reading this post, but I’m intrigued – these skewers look wonderful!

    Reply
  4. Billy says

    December 18, 2017 at 3:50 pm

    This recipe looks so delicious. Skewers are one of my favorite chicken dishes – I love the yogurt dill sauce you included as well, definitely making this the next time I have guests over! Thanks so much for sharing.

    Reply
    • Maggie Jones says

      December 26, 2017 at 10:28 am

      We made this for Brad’s parents while they were visiting for the holidays. Definitely a hit!

      Reply
  5. Brad Jones (Maggie's husband) says

    April 24, 2018 at 2:07 pm

    I keep asking Maggie if we can have this for dinner again and again. Definitely a favorite!

    Reply

Trackbacks

  1. Grilled Chicken Skewers with Snow Pea Rice Salad - Foodness Gracious says:
    April 29, 2015 at 11:14 pm

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