Tested till perfect Moroccan Chicken Skewers
Moroccan Chicken Skewers Photography by Edward Pond

Moroccan Chicken Skewers

Freeze the chicken skewers in the marinade and then just transfer to the cooler to thaw during the trip to the campground. Serve with corn on cob, grilled potato slices or couscous.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 6 to 8


  • 6 6boneless skinless chicken breastboneless skinless chicken breasts, about 2 lb (1 kg)
  • 1 tbsp 1tbspgrated orange rind
  • 1 tbsp 1tbspvegetable oil
  • 2 2cloves garlic, minced
  • 1 tsp 1tspground coriander
  • 1 tsp 1tspcumin
  • 1/2 1/2salt
  • 1/4 1/4hot pepper flakes
  • 1/4 tsp 1/4tsppepper
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Cut chicken into 1-inch (2.5 cm) cubes; thread onto wooden or metal skewers.

In resealable plastic bag or shallow dish, combine orange rind, oil, garlic, coriander, cumin, salt, hot pepper flakes and pepper; add chicken and turn to coat. (Make-ahead: Freeze for up to 2 weeks.)

Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes.

Additional information :

Moroccan Pork Skewers: Replace chicken with 2 pork tenderloins, each 12 oz (375 g); trim excess silverskin. Increase cooking time by 5 minutes.

Nutritional Information Per each of 8 servings: about

cal 143 pro 26g total fat 3g sat. fat 1g
carb 1g fibre 0 chol 67mg sodium 202mg

% RDI:

calcium 1 iron 5 vit A 1 vit C 3
folate 2
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