Grilled Chicken on Skewers with Moorish Spices

National Chicken Council
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins


1 1/2pounds chicken thighs, boneless and skinless, cut into 1-inch pieces (about 40)
2-- lemons, juiced
2teaspoons ground coriander
2teaspoons ground cumin
1teaspoon salt
1 1/2tablespoons oregano
1teaspoon black pepper
1/3cup olive oil
40-- seedless red grapes
Yogurt Sauce:
1/3cup plain yogurt
1-- lemon, zested
1tablespoon lemon juice
1/2teaspoon cumin
3tablespoons chopped fresh mint
1/2teaspoon salt
1/4teaspoon black pepper


  1. In shallow glass dish, combine chicken pieces with lemon juice, coriander, cumin, salt, oregano, pepper and olive oil. Stir well, cover with plastic and allow to marinate in refrigerator for one hour, or up to overnight.

  2. In medium bowl, combine yogurt, lemon zest, lemon juice, cumin, mint, salt and pepper. Cover and place in refrigerator until ready to serve.

  3. Prepare gas or charcoal grill or preheat broiler.

  4. Thread five chicken pieces and five red grapes, alternating, on a 12-inch wooden or metal skewer, or a sturdy rosemary branch. (If using wooden skewers, soak in water for one hour.) Place on grill and cook, turning, until done throughout, about 15 minutes.

  5. Serve with dollop of minted yogurt sauce.

Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 4.22
  • Fat 32g
  • Saturated Fat 7g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 18g
  • Cholesterol 115mg
  • Sodium 990mg
  • Potassium 570mg
  • Carbohydrate 19g
  • Fiber 4g
  • Sugars 9g
  • Protein 33g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 90%
  • Calcium 15%
  • Iron 25%