These Moroccan chicken pitas include spiced chicken skewers, together with a great garlic/yogurt sauce combine with lots of fresh vegetables in a warm pita.

moroccan spiced chicken skewers with pita

These Moroccan Chicken Pitas are a quick, easy and delicious meal or snack. And while they need a little marinating time, after that, they cook up and are on the table in only about 15 minutes!

The chicken skewers are wonderfully spiced and the boneless chicken thighs ensure that they will always be moist. The garlic sauce is nice and garlic-y and a perfect complement to the chicken. Serve with chopped fresh tomatoes and cucumber, for a filling meal or a fun snack.

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Ingredients and Substitutions

A few notes about some of the key ingredients …

Chicken Thighs – I recommend boneless, skinless chicken thighs, as they are always moist. You could use boneless, skinless chicken breasts, but be sure not to over-cook, to avoid drying out the chicken.

Recipe Tips

  • The chicken skewers can be cooked on the BBQ, in a grill pan on the stove-top or under the broiler in the oven.
  • Be sure to soak your wooden skewers in cold water for 30 minutes before using.
  • I should note that I decided to photograph these so you could see all the ingredients and with the meat on the skewers. To actually eat these, I find it nicest to cut the pita in half, open up the pocket, fill with vegetables and them remove the chicken from the skewers and place the chicken in the pita. Top with the garlic sauce. You can also eat these “taco-style”, by just folding in half with all the goodies in side, but it’s a lot of bread, as the pitas are quite thick.

Moroccan Chicken Skewer Pitas

Making Ahead, Storing and Freezing

You can marinate the chicken up to 8 hours, so make in the morning and quickly cook up for dinner.

moroccan spiced chicken skewers with pita

Get the Recipe: Moroccan Chicken Pitas

Delicious Moroccan chicken pitas, with spiced chicken skewers served in a warm pita with fresh vegetables and garlic sauce.
5 stars from 2 ratings
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time:: 2 hours
Total Time: 2 hours 25 minutes
Yield: 4 servings

Ingredients

Garlic Sauce:

  • 3 cloves garlic, finely chopped
  • 1 Tablespoon extra virgin olive oil
  • 1/3 cup Greek yogurt
  • Pinch cumin
  • Salt and freshly ground pepper

Chicken:

  • 2 lbs. skinless boneless chicken thighs, , cut into 3 pieces each
  • 2 cloves garlic , chopped
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/8-1/4 teaspoon red pepper flakes
  • Salt and freshly ground pepper
  • 1 Tablespoon extra virgin olive oil

For serving:

  • Warm pita bread, with pockets
  • Chopped tomatoes or halved cherry tomatoes
  • Chopped English cucumber, unpeeled
  • Fresh mint leaves

Instructions
 

  • For the sauce: Whisk all ingredients together until combined and thick. Cover and refrigerate until needed.
  • For the chicken: In a large bowl, combine the garlic, cumin, paprika, red pepper flakes, Salt and pepper in a bowl. Stir well to combine. Add olive oil to make a thick paste. Add chicken pieces and toss to coat well. Cover bowl and refrigerate for at least 2 hours.
  • *If using wooden skewers, soak in water for at least 30 minutes before using.
  • To cook skewers, thread 4-5 pieces of chicken on to each skewer. Cook over medium-high BBQ grill or in a grill pan on the stove-top or cook under the broiler in the oven on a foil lined baking pan (6-inches from heat). Cook, turning once, until cooked through, about 10 minutes.
  • To serve: Cut warm pita bread in half. For each serving, place two pita pieces filled with tomatoes and cucumber and two warm chicken skewers on a plate. Garnish with mint leaves. Remove chicken from skewers in to the pita with the vegetables. Top with garlic sauce and mint leaves.
Cuisine: Morrocan
Course: Main Course
Serving: 1serving, Calories: 367kcal, Carbohydrates: 4g, Protein: 46g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 216mg, Sodium: 219mg, Potassium: 688mg, Fiber: 1g, Vitamin A: 1390IU, Vitamin C: 1.2mg, Calcium: 74mg, Iron: 4mg
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