Chicken skewers: Moroccan-style marinade

Makes: 12 skewers

For Nat’s birthday, we got an awesome, portable, charcoal grill from Everdure, a company Heston Blumenthal has been promoting.

The idea was inspired by some Phillipino pork skewers we had cooked over a traditional hibachi grill at a market a few weeks prior; though a sensible, all-in-one charcoal grill versus a not so sensible, not so portable hibachi grill steered us in the Heston direction.

Anyway, we have loved the grill and the many skewers we’ve made with the boys and friends.

There is something neat about cooking your own meat over a super hot grill. Cold beer, sizzling meat, some dipping sauces… doesn’t get much better.

This marinade we have done twice and it has been really popular.

Make it the day ahead and marinate the chicken in a big ziplock bag. When cutting the meat, keep it small and consistent. Small cubes, not big off cuts.

If you can find chicken thigh with the skin on, even better… though however you do it, get the surface chargrilled and enjoy the taste of charcoal BBQ.


1.2kg chicken thighs


1/2 cup lemon juice
2 tbsp oil
1 tbsp honey
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp salt flakes
1 tsp ground turmeric
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
Freshly ground pepper


  1. Cube the chicken into 2cm cubes, retaining the fat.
  2. Combine the marinade ingredients with a few cracks of pepper. Marinate the chicken cubes with the marinate, ideally overnight, refrigerated.
  3. Soak bamboo skewers in a shallow dish of cold water for 30 minutes and then drain.
  4. Skewer the chicken tightly. Heat the grill on high. And cook those puppies, marinating with the remaining marinade as you go.

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