If you’re looking to elevate your grilling game with a burst of exotic flavors, these Ras el Hanout Grilled Chicken Skewers are exactly what you need. This North African-inspired dish combines aromatic spices with tender chicken to create a meal that’s both impressive and surprisingly simple to prepare. I’ve found that these skewers are perfect for both casual backyard barbecues and elegant dinner parties.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 tablespoons Ras el Hanout spice blend
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red onion, cut into 1-inch chunks (optional)
- 2 bell peppers, cut into 1-inch pieces (optional)
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, combine the olive oil, Ras el Hanout, minced garlic, lemon juice, salt, and pepper.
- Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours, or ideally overnight.
- When ready to cook, preheat your grill to medium-high heat (around 375-400°F).
- Thread the marinated chicken pieces onto skewers, alternating with onion and bell pepper chunks if using.
- Oil your grill grates well to prevent sticking.
- Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes until the chicken is cooked through and slightly charred on the edges.
- Let rest for 5 minutes before serving.
Cook Time and Serving Size
Prep Time: 15 minutes (plus 2 hours to overnight marinating)
Cook Time: 12-15 minutes
Total Time: 30 minutes active time
Servings: 6-8 people
Recipe Notes
Can’t find Ras el Hanout? You can make a simplified version by combining equal parts ground cumin, coriander, ginger, and cinnamon, with a pinch of cayenne pepper. For the juiciest results, use chicken thighs rather than breast meat, as they’re more forgiving on the grill.
The key to perfectly grilled skewers is maintaining consistent piece sizes. This ensures even cooking throughout. I recommend letting the chicken come to room temperature for about 20 minutes before grilling for more even cooking.
These skewers pair beautifully with warm pita bread, a simple cucumber yogurt sauce, or fluffy couscous. Leftovers (if you have any!) make excellent lunch box additions or can be chopped up for quick grain bowls.
Ras el Hanout Grilled Chicken Skewers
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
- 2 tablespoons Ras el Hanout spice blend
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red onion cut into 1-inch chunks (optional)
- 2 bell peppers cut into 1-inch pieces (optional)
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, combine the olive oil, Ras el Hanout, minced garlic, lemon juice, salt, and pepper.
- Add the chicken pieces to the marinade and mix well to coat evenly. Cover and refrigerate for at least 2 hours, or ideally overnight.
- When ready to cook, preheat your grill to medium-high heat (around 375-400°F).
- Thread the marinated chicken pieces onto skewers, alternating with onion and bell pepper chunks if using.
- Oil your grill grates well to prevent sticking.
- Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes until the chicken is cooked through and slightly charred on the edges.
- Let rest for 5 minutes before serving.
