Moroccan Chicken Skewers with Mediterranean Vegetables

These Moroccan-spiced chicken skewers get a sticky, caramelized glaze from a simple mix of honey, apple cider vinegar, ground cumin, and red pepper flakes. Brushed on multiple times during broiling, each coat builds up into a glossy, sweet-savory crust with just enough heat to notice.

The broiler does the work fast. Nine minutes total, flipping once, and the chicken cubes come out charred on the edges with juicy, tender centers. Brushing with the caramelized pan drippings along with fresh glaze is the move that takes these from good to crave-worthy. Those drippings are concentrated flavor.

The vegetable bed is cooked separately in a hot skillet: baby carrots and strips of red and green bell pepper sauteed over high heat until crisp-tender, then finished with a generous hit of fresh cilantro and minced garlic stirred in at the last minute so they stay bright and fragrant.

Pile the skewers right on top of the vegetables for serving. The honey glaze drips down and mingles with the sauteed peppers.

Pro Tips

• Cut chicken into uniform 1-inch cubes for even cooking. Larger pieces take longer and smaller ones dry out under the broiler.
• Position the broiler pan just 2 inches from the heat for proper caramelization. Too far away and the glaze won’t brown.
• Don’t cook the garlic longer than a minute. High heat turns minced garlic bitter in seconds.
• Soak wooden skewers in water for 20 minutes before threading to prevent charring.

Variations

• Lamb skewers: Swap chicken for cubed leg of lamb. The honey-cumin glaze works beautifully with lamb’s richer flavor.
• Harissa kick: Stir a teaspoon of harissa paste into the glaze for a smokier, more authentically North African heat.
• Couscous base: Serve the skewers and vegetables over fluffy couscous instead of directly on a platter for a more complete meal.