Moroccan Chicken Kebab Platter

Name: Moroccan Chicken Kebab Platter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 3.2 lb boneless chicken thighs; 3/4 cup fresh cilantro; 3/8 cup fresh parsley; 5 cloves garlic cloves; 1 3/4 tsp ground cumin; 7/8 tsp smoked paprika; 1/4 cup lemon juice; 1/4 cup olive oil; 2.4 cups couscous; 3/4 cup green olives; 1 3/4 tbsp preserved lemon; 1/4 cup harissa

Chermoula-marinated chicken skewers with couscous for ten

Prep: 30 min
Cook: 20 min
Serves 8
Difficulty: medium

Chicken thighs marinate in chermoula—cilantro, cumin, lemon, and garlic—then grill on skewers with onions and peppers. Serve over fluffy couscous with olives, preserved lemon, and harissa.

Why crews like it: Moroccan kebabs bring sun-bright flavor to northern halls. Thigh meat stays juicy on skewers, couscous cooks in minutes, and the platter looks like someone actually planned dinner—not raided the freezer.

450Cal

36gProtein

38gCarbs

18gFat

Ingredients

3.2 lb boneless chicken thighs
3/4 cup fresh cilantro
3/8 cup fresh parsley
5 cloves garlic cloves
1 3/4 tsp ground cumin
7/8 tsp smoked paprika
1/4 cup lemon juice
1/4 cup olive oil
2.4 cups couscous
3/4 cup green olives
1 3/4 tbsp preserved lemon
1/4 cup harissa

Instructions

Blend chermoula: Blend cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil until smooth.
Marinate chicken: Coat chicken chunks in chermoula. Marinate at least 2 hours or overnight.
Prepare couscous: Pour boiling broth or water over couscous, cover, rest 5 minutes, then fluff with a fork.
Skewer and grill: Thread chicken onto skewers with onion and pepper pieces. Grill over medium-high heat until charred and 165°F internal, about 12–15 minutes. Target oven/smoker temperature: 400°F.
Platter and serve: Spread couscous on platters, top with kebabs, scatter olives and preserved lemon, and serve harissa on the side.

Tonight's spread

Moroccan chicken kebabs over couscous with olives and harissa.
Simple carrot salad with orange and cumin.

Hall tips

Ras el hanout in the marinade adds authentic depth if you have it.
Grill lemon halves for squeezing over finished kebabs.
Almonds toasted and chopped add crunch at the line.

Meal prep

Cut chicken uniform for even grilling. Chermoula can be made ahead. Fluff couscous with a fork, not a spoon, so grains stay separate.

Leftovers

Chop kebabs into couscous salad for cold lunch.
Stuff into pita with yogurt for next-day wraps.

Grill
Blender
Skewers
Instant-read thermometer
Large platters