Moroccan Chicken or Turkey Kebabs (Brochettes)

Moroccan chicken or turkey kebab brochettes

The Spruce

Prep: 30 mins
Cook: 15 mins
Marinating: 3 hrs
Total: 3 hrs 45 mins
Servings: 4 servings
Yield: 8 to 10 skewers
Nutrition Facts (per serving)
336 Calories
11g Fat
2g Carbs
53g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 336
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 11%
Cholesterol 145mg 48%
Sodium 1188mg 52%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 53g
Vitamin C 5mg 25%
Calcium 38mg 3%
Iron 3mg 14%
Potassium 504mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These flavorful, zesty kebabs are usually made with either chicken or turkey breast, but dark meat can be used if you prefer. Plan ahead, as marinating the meat for at least several hours will yield the best results.

Saffron is optional, but very complementary. A little bit goes a long way, so don't be tempted to use more than the amount specified below.

You can serve kebabs right off the skewer as an appetizer or part of a multicourse meal, but they also make a great sandwich filler. Try pairing them with tomato and roasted pepper salad and stuff them into wedges of Moroccan khobz or pita-like batbout.


  • 1 1/2 pounds boneless chicken breast, or turkey breast

  • 2 teaspoons salt

  • 2 teaspoons paprika

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon crushed saffron threads, optional

  • 1/2 teaspoon turmeric

  • 1 or 2 cloves garlic, pressed or finely chopped

  • 3 tablespoons chopped fresh parsley

  • 1 1/2 tablespoons lemon juice

  • 1 1/2 tablespoons vegetable oil, or olive oil

Steps to Make It

Marinate the Meat

  1. Gather the ingredients.

    Ingredients for moroccan chicken or turkey
     The Spruce
  2. Trim the breast of any fat, skin, or stray pieces of cartilage or bone. Wash, drain, and pat dry. Cut the poultry into 3/4-inch cubes and set aside while you make the marinade.

    Trim the breast
    The Spruce
  3. To make the marinade, measure out the remaining ingredients into a medium-sized plastic or glass bowl. Stir or whisk to combine.

    Mix marinade
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  4. Add the cubed chicken or turkey to the bowl and stir with a large spoon to fully coat the meat with the marinade.

    Add cubed chicken
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  5. Cover first with plastic, then aluminum foil or a plate (the second cover prevents the garlic odors from escaping), and place the bowl in the fridge. Leave the chicken or turkey to marinate for several hours or overnight.

Cook the Brochettes

  1. When ready to cook, transfer the marinated chicken or turkey to skewers. The wooden skewers should be presoaked in cold water to avoid scorching.

    The Spruce
  2. Preheat your grill or broiler to medium- to medium-high heat. Do not use high heat or the brochettes will dry out.

  3. Cook the brochettes, turning several times, for 7 to 10 minutes, or until the meat is nicely colored on all sides. Be careful not to overcook.

    On the grill
    The Spruce
  4. Serve immediately or wrap in aluminum foil to hold warm.

    Cooked skewers
    The Spruce
  5. Enjoy.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.