Moroccan Kabobs

These are so yummy! I wasn’t sure about putting cinnamon, cloves and nutmeg on chicken, but I tried it any way and was very pleased with the results! They’re especially good if you squeeze some lemon over them as your eating :)

(Sorry, you get a Day-2 picture… they looked and smelled so good that we ate them for dinner and completely forgot to take a picture when I first made them)


2 LBS chicken
2 red bell peppers
1/2 a purple onion
1 large zucchini
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Turmeric
1/4 tsp Cayenne
1/4 tsp Black Pepper
1/8 tsp Ground Cloves
1/8 tsp Nutmeg
2 tsp Brown Sugar
Bamboo skewers


These can be done in the oven or on the grill. If done on the grill set to medium-high. If done in the oven, preheat to 450 F.
Soak skewers in hot water for 30 minutes.
Cut chicken, bell peppers, onion and zucchini into medium to large sized cubes (depending on how you like your kebobs).
In a bowl combine all the spices and mix. Place chicken cubes in the bowl and mix until all the pieces are evenly coated (this is a dry rub).

Skewer vegetables and chicken and place on a baking sheet or broiler pan (I found that my kebobs stuck a little, so maybe try a little non-stick spray first), if using the oven.

Bake for 10-20 minutes, turning occasionally, until the chicken and vegetables are cooked.
If grilling, grill for 8-10 minutes, turning occasionally, until cooked.

Serves 6-8 people.

2 thoughts on “Moroccan Kabobs

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