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4.47 from 15 votes

Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt.

Everything about this meal is super simple, but simple is sometimes just soo good.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken
Servings: 8 SKEWERS
Calories: 332kcal
Author: halfbakedharvest


Moroccan Chicken

  • 1 1/2 pounds boneless skinless chicken cut into bite size cubes
  • 2 cloves garlic
  • 1 inch piece fresh ginger peeled + roughly chopped
  • 2 teaspoon dried chile de arbol seeds removed (or 1/2 -1 cayenne pepper)
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh parsley
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup olive oil
  • 1 small to medium lemons grated + juiced
  • 1 ounce jar marinated artichoke quarters 6
  • 1 bunch asparagus cut into fourths

Lemon Herb vinaigrette

  • 1 lemon juiced + zest
  • 1/2 a lime juiced
  • 1/4 cup olive oil
  • 1 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon honey

Minted Goat Cheese Yogurt

  • 1/2 cup plain greek yogurt I use 0%
  • 2 tablespoons fresh mint chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lemon juiced
  • salt and pepper to taste
  • 2-3 ounces goat cheese crumbled


  • Place the chicken in a gallon size ziplock bag or medium size bowl.
  • To the bowl of a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.
  • Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.
  • To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.
  • Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.


Lemon Herb Moroccan Chicken adapted from Rachel Ray Magazine (April 2014).


Calories: 332kcal | Carbohydrates: 7g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 731mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1130IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 1.5mg