Chermoula Chicken Kebabs With Zucchini Salad

Name: Chermoula Chicken Kebabs With Zucchini Salad
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 9 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, minced or pressed; 1 cup cilantro leaves and tender stems, finely chopped (from 1 large bunch); 1 cup plus 2 tablespoons flat-leaf parsley leaves and tender stems, finely chopped, divided (from 1 large bunch); 1 tablespoon grated lemon zest, plus 5 tablespoons fresh lemon juice (from 2 lemons), divided; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; Fine sea salt and ground black pepper; 1 teaspoon honey; 2 pounds chicken thighs, cut into 1- to 1½-inch pieces; 1 ¼ pounds zucchini

By Nargisse Benkabbou

Published June 12, 2026

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

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Ready In: 35 min plus 30 min marinating
Rating: (0)
Comments: Read comments

This recipe pairs chermoula, a classic Moroccan spiced and herbaceous marinade, with a crisp and bright shaved zucchini salad. A small amount of honey added to the marinade helps the chicken caramelize beautifully, whether it is cooked over the coals of a barbecue or under the high heat of an oven. When zucchini comes into contact with salt and acid, it begins to release its moisture and lose its characteristic crunch—so, to ensure the best texture, the salad should be dressed only at the last moment. The combination of fragrant chicken and lemony zucchini makes for a vibrant dinner with minimal active effort.

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Ingredients

Yield:6 servings

9 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced or pressed
1 cup cilantro leaves and tender stems, finely chopped (from 1 large bunch)
1 cup plus 2 tablespoons flat-leaf parsley leaves and tender stems, finely chopped, divided (from 1 large bunch)
1 tablespoon grated lemon zest, plus 5 tablespoons fresh lemon juice (from 2 lemons), divided
2 teaspoons sweet paprika
2 teaspoons ground cumin
Fine sea salt and ground black pepper
1 teaspoon honey
2 pounds chicken thighs, cut into 1- to 1½-inch pieces
1 ¼ pounds zucchini

Ingredient Substitution Guide

Preparation

Step 1
Start the chicken: In a large bowl, mix together 5 tablespoons olive oil, the garlic, cilantro, 1 cup of the parsley, 2 tablespoons lemon juice, the paprika, cumin, 1¼ teaspoons salt and honey. Add the chicken and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
1. Step 2
  Thread the marinated chicken onto metal or soaked wooden skewers. Cover and refrigerate until ready to serve.
1. Step 3
  Use a mandolin or a vegetable peeler to shave the zucchini into long, thin ribbons. Place them in a large mixing bowl. In another small bowl, whisk together 4 tablespoons olive oil, remaining 3 tablespoons lemon juice, the lemon zest, ¾ teaspoon salt and a large pinch of black pepper. Set aside until ready to serve.
1. Step 4
  Cook the chicken: If you are grilling, heat the grill to medium-high. Lightly oil the grates and grill the skewers for 10 to 12 minutes, turning occasionally, until charred in spots and cooked through. If you are using an oven, heat the oven to 425 degrees. Place skewers on a parchment-lined baking sheet and roast for 15 to 20 minutes, turning halfway through.
1. Step 5
  Just before serving, pour the lemon dressing over the zucchini ribbons and toss gently to coat. Arrange the skewers on a platter alongside the fresh salad. Serve immediately to maintain the zucchini's crisp texture.