Moroccan Chicken Skewers and Rice

Moroccan Chicken Skewers and Rice

Serves 4


A note about gluten: When Creamy Yogurt Dip is prepared with gluten-free spices and skewers are served with rice instead of couscous, this recipe is gluten free.

24 (6-10") wooden skewers
3 tbsp. paprika
1 ½ tsp. sugar
1 ½ tsp. kosher salt
¾ tsp. freshly ground Kowalski's Black Peppercorns
¾ tsp. ground ginger
¾ tsp. ground cardamom
¾ tsp. ground cumin
3-4 boneless skinless chicken breasts (about 1 ¼ lbs. total), cut evenly into 1 ¼ - 1 ½" cubes
- raw vegetables, if desired: green onion (cut into 2-3" lengths), zucchini (cut into 1" chunks) and red bell pepper (cut into 1 ¼ - 1 ½" pieces)
2 lemons, cut crosswise into halves
- steamed basmati rice or couscous, warm, for serving
- Kowalski's Extra Virgin Olive Oil, to taste
- fresh herbs of your choice, chopped, to taste
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Creamy Yogurt Dip, for serving
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  1. Soak wooden skewers in water for 1 hr.
  2. In a small mixing bowl, mix together next 7 ingredients (through cumin) until combined; rub on chicken. When done, discard any remaining rub.
  3. Preheat a grill to medium-high heat; clean grill grates.
  4. Divide chicken between skewers, alternating with vegetables as desired; grill skewers until chicken is cooked through (about 10 min.), turning occasionally.
  5. Grill lemons cut-side down until dark grill marks form; squeeze lemons over skewers.
  6. Toss warm rice or couscous with olive oil and fresh herbs; season to taste.
  7. Serve skewers over prepared rice or couscous with yogurt dip.


  • Sub in brown rice or another whole grain (such as freekeh, farro or quinoa) for white rice. More vitamins, more minerals, more fiber.