Moroccan Chicken and Steak Kabobs


Beer Recommendation

Stella Artois


  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 lb top sirloin steak, cut into 1-inch cubes
  • Mint-Cilantro Sauce (recipe follows)
  • Harissa Sauce (recipe follows)


  1. Whisk together oil, vinegar, cilantro, ginger, garlic, salt, cumin, turmeric, cinnamon, and cayenne in a large bowl.
  2. Place cubed chicken in one large resealable plastic bag; place steak in a second large resealable plastic bag. Divide marinade between bags; seal bags, and refrigerate at least 4 hours or up to 24 hours.
  3. Preheat grill or grill pan to medium-high heat. Remove chicken and steak from marinades; discard marinades.
  4. Thread chicken onto small wooden or metal skewers. Thread steak onto separate wooden or metal skewers.
  5. Grill chicken skewers, covered, 6 to 8 minutes per side or until done. Grill steak skewers, covered, 3 to 4 minutes per side or to desired doneness.
  6. Serve skewers with Mint-Cilantro Sauce and Harissa Sauce.

Nutritional Information

Main Total
Servings 6
Fat (g) 0 0
Sat. Fat (g) 0 0
Protein (g) 0 0
Carb (g) 0 0
Fiber (g) 0 0
Sodium (mg) 0 0

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