Moroccan Chicken or Turkey Kebabs (Brochettes) Recipe

Moroccan Chicken or Turkey Kebabs (Brochettes) on a platter

The Spruce Eats / Cara Cormack

Prep: 30 mins
Cook: 15 mins
Marinating: 3 hrs
Total: 3 hrs 45 mins
Servings: 4 servings
Yield: 5 to 6 skewers
Nutrition Facts (per serving)
336 Calories
11g Fat
2g Carbs
53g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.

"I used a combination of chicken breasts and thighs. I marinated the kebabs overnight and they were very flavorful because of this. The weather was bad, so I decided to broil the kebabs rather than grill. I used metal skewers instead of bamboo since I didn't want them to burn or catch fire in the oven." —Diana Andrews

Moroccan Chicken or Turkey Kebabs (Brochettes)/Tester Image
A Note From Our Recipe Tester


  • 1 1/2 pounds boneless chicken breasts, thighs, or turkey breast, trimmed

  • 3 tablespoons chopped fresh parsley

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

  • 1 1/2 tablespoons lemon juice

  • 2 teaspoons salt

  • 2 teaspoons paprika

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon crushed saffron threads, optional

  • 1 or 2 cloves garlic, pressed or finely chopped

Steps to Make It

Marinate the Meat

  1. Gather the ingredients.

    Moroccan Chicken or Turkey Kebabs (Brochettes) ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. Pat the pieces of chicken dry. Cut the into 3/4-inch cubes and set aside while you make the marinade.

    Chicken pieces in a bowl, next to a paper towel

    The Spruce Eats / Cara Cormack

  3. To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.

    Parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron in a bowl with a whisk

    The Spruce Eats / Cara Cormack

  4. Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.

    Chicken and marinade in a glass bowl with a spoon

    The Spruce Eats / Cara Cormack

Cook the Brochettes

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.

    Marinaded chicken in a bowl and on a wooden skewer on a plate

    The Spruce Eats / Cara Cormack

  2. Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.

    Moroccan Chicken or Turkey Kebabs (Brochettes) on a platter

    The Spruce Eats / Cara Cormack