Grilled Moroccan Chicken Kebabs With Pickled Red Onions

  • Author: Tonja Engen



  • For the Kebabs:
  • 2 pound boneless skinless chicken breasts, cut into bite size chunks
  • 2 Tbls. extra virgin olive oil
  • 1/3 cup plain Greek yogurt
  • 1 Tbls. smoked paprika
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • 1 Tbls. fresh cilantro, chopped
  • 3 cloves garlic, minced or grated
  • 2 Tbls. fresh ginger, minced
  • kosher salt
  • For the Pickled onions:
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 Tbls. granulated sugar
  • 1 1/2 tsp. salt
  • 1 cup hot water
  • For Assembly:
  • 6 pitas
  • 1 cup crumbled feta cheese
  • tzatziki sauce (Costco has a great store-bought tzatziki)


  1. Slice the red onion into thin half moons. Add red onion to a bowl along with apple cider vinegar, salt, sugar, and hot water. Mix thoroughly and let them set for a half hour. Cover and store in an airtight container or mason jar in the fridge for up to three weeks.
  2. In a medium bowl or gallon size zip-loc bag, combine the chicken, olive oil, yogurt, paprika, coriander, turmeric, cumin, red pepper flakes, cilantro, garlic, ginger, and a large pinch of salt. Marinate for 15 minutes.
  3. Set your grill or grill pan to medium-high heat. Take skewers and thread the chicken pieces on them.
  4. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 12-15 minutes total.
  5. To assemble kebabs, spread tzatziki sauce over warmed pita. Add chicken, pickled onions, and feta cheese.
  6. Enjoy!