Ras el Hanout Grilled Chicken Skewers
This North African-inspired dish combines aromatic spices with tender chicken to create a meal that's both impressive and surprisingly simple to prepare.
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.