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Grilled Moroccan Chicken Skewers with Turmeric Rice and Tzatziki

Get ready for a night in Morocco! Grilled Moroccan-Style Chicken Skewers, marinated in aromatic spices, served alongside fragrant turmeric rice and complemented by a cooling tzatziki sauce.

Servings 4
Prep Time: 60
Cook Time: 25
Servings: 4
Prep Time: 60 mins
Cook Time: 25 mins


  • Tandoori Chicken
    • 1.5 lbs Just Bare Boneless, Skinless Chicken Tenders, cut into 1-inch cubes
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 yellow bell pepper, cut into 1-inch pieces
    • red onion, cut into 1-inch pieces
    • ½ pint cherry tomatoes, whole
    • tbsp olive oil
    • 2 tbsp lemon juice
    • 2 cloves garlic, minced
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp ground paprika
    • 1/2 tsp ground cinnamon 1/2 tsp ground turmeric kosher salt
    • freshly cracked black pepper wooden skewers, soaked in water for 30 minutes
  • Turmeric Rice
    • cup basmati rice
    • cups water
    • 1/2 teaspoon ground turmeric kosher salt, to taste
  • Tzatziki
    • 1 cup plain Greek yogurt
    • 1/2 cup cucumber, finely diced
    • 1 clove garlic, minced
    • 1 tbsp fresh lemon juice
    • 1 tbsp chopped fresh mint ¼ cup chopped fresh dill
    • kosher salt and freshly cracked black pepper to taste

Nutrition Facts

About 4 servings per container

Serving size 1 plate

Amount Per Serving
Calories 430
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2.5g 13%
Trans Fat 0g 13%
Cholesterol 105mg 35%
Sodium 660mg 29%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 21%
Total Sugars 12g
Includes 0g Added Sugars 0%
Protein 48g
Calcium 140 mg 11% Iron 6.7 mg 37%
Potassium 670 mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, and black pepper. Mix well to create a marinade.
  2. Add the chicken cubes to the marinade and toss until all the pieces are coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, allowing the flavors to infuse.
  3. For the tzatziki, in a bowl, combine the Greek yogurt, cucumber, garlic, lemon juice, mint, dill, kosher salt, and black pepper – Mix well to combine all the ingredients.
  4. Cover the bowl and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld together.
  5. Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, water, ground turmeric, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy. Remove from heat and let it rest for 5 minutes before fluffing it with a fork.
  6. Preheat the grill to medium-high heat. Thread the marinated chicken, bell peppers, tomatoes and onion onto the soaked wooden skewers, alternating between chicken and vegetables.
  7. Place the skewers on the preheated grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temp of 165º and the vegetables are slightly charred and tender.
  8. Once cooked, remove the skewers from the grill and let them rest for a few minutes.
  9. To serve, plate a bed of turmeric rice, followed by 1-2 skewers per person and top with a spoonful of tzatziki sauce.