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5 from 1 vote

Yogurt-Marinated Ras al Hanout Chicken Skewers

Prep Time3 hrs 15 mins
Cook Time25 mins
Total Time3 hrs 40 mins


  • 1 1/2 cups plain whole-milk yogurt
  • 1 tablespoon kosher salt
  • 1 tablespoon ras al hanout
  • 1 tablespoon sugar
  • 1 tablespoon harissa
  • 1/4 cup extra-virgin olive oil
  • 1/2 red onion finely chopped
  • 4 garlic cloves smahsed
  • 3/4 cup fresh mint leaves finely chopped
  • 1 lemon halved
  • Freshly ground black pepper
  • 2 pounds boneless skinless chicken breasts cut into 1 to 2-inch cubes
  • 1 bell pepper and 1/2 red onion chopped into 1 to 2 -inch pieces, to add to the skewers (optional)


  • In a large bowl, combine the yogurt, salt, ras al hanout, sugar, harissa, oil, onion, garlic, mint, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon). Fold in the chicken to evenly coat the cubes, then cover and let marinate in the refrigerator for 3 hours or overnight. Soak 8 wooden skewers, adding bell pepper and onion (if using) in between the pieces.

For grill or grill pan cooking instructions:

  • Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through.

For oven cooking instructions:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil. Cook the skewers for about 20 minutes, until cooked all the way through. Rotate them at the 10 minute mark for even baking.
  • Squeeze with the juice from the remaining lemon half. Serve with rice or salad or in pita.


Serving: 2g