Moroccan Grilled Chicken with Herby Lemon Olive Vinaigrette
Make Moroccan Grilled Chicken with Herby Lemon Olive Vinaigrette for smoky, zesty skewers that grill in minutes.
Ingredients
- 2 pound boneless skinless chicken breasts, cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1 tablespoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons ground cumin
- 3 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- kosher salt
- 1/4 cup fresh lemon juice + 2 teaspoons lemon zest
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup pitted green olives, torn
- 1 pinch crushed red pepper flakes
- kosher salt
- 1/3 cup crumbled goat cheese or feta cheese
Instructions
Step 1: Marinate the chicken
Toss the bite-size chicken chunks into a gallon-size zip-top bag with the olive oil, plain Greek yogurt, smoked paprika, chopped cilantro, ground cumin, minced garlic, grated ginger, and a generous pinch of kosher salt. Seal the bag and massage the mixture until every piece is evenly coated—thick, tangy yogurt clings to the meat while paprika and cumin speckle the surface. Refrigerate for at least 15 minutes or up to overnight so the acids and spices tenderize the chicken and the exterior develops a slightly tacky, holdable marinade.
Step 2: Thread the skewers and prep for grilling
Thread the marinated chicken pieces onto skewers, leaving small gaps so heat circulates; arrange them neatly on the painted pine surface or a small resting board. Place a small matte grey ceramic bowl nearby with extra olive oil and a basting brush—brush each skewer lightly so the yogurt-spice coating becomes glossy and ready to char. Keep a few sprigs of cilantro and a lemon wedge on the side for garnish.
Step 3: Grill until golden and slightly charred
Grill the skewers over medium-high heat until the exterior is golden-brown with modest char marks and the interior is cooked through—about 10 to 12 minutes total—turning occasionally. The result should be plump, juicy chicken pieces with caramelized edges and concentrated spice pockets, the surface showing a mosaic of paprika-red, toasted-brown, and flecks of green cilantro.
Step 4: Make the herby lemon olive vinaigrette
In a small bowl combine fresh lemon juice and lemon zest with extra virgin olive oil, chopped cilantro, torn pitted green olives, a pinch of crushed red pepper flakes and kosher salt; stir until glossy and emulsified. Fold in the crumbled goat or feta cheese at the end so the cheese stays slightly chunky, creating creamy pockets within the bright, herb-flecked vinaigrette.
Step 5: Plate and finish with vinaigrette
Arrange the hot skewers on a rustic pale-colored plate, drizzle generously with the herby lemon olive vinaigrette so it glistens over charred edges, scatter torn olives and crumbled cheese, and finish with chopped cilantro and a bright lemon slice tucked onto one skewer. Serve immediately and enjoy the contrast of smoky, tender chicken against the zesty, herbaceous dressing.
Notes
- Marinate at least 15 minutes for flavor; up to overnight for deeper taste.
- Keep vinaigrette separate if storing leftovers to preserve texture.
- Use chicken thighs for a richer result and slightly longer cook time.
- Press tofu for 30 minutes if making a vegetarian version.
- Reheat in a hot skillet to revive char and add a splash of vinaigrette for moisture.