Chermoula Chicken Kebabs With Zucchini Salad

By Nargisse Benkabbou

Updated June 15, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
35 min plus 30 min marinating
Rating
5(265)
Comments
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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
Nutritional analysis per serving (6 servings)

7 grams carbs; 148 milligrams cholesterol; 547 calories; 25 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 46 grams fat; 2 grams fiber; 668 milligrams sodium; 27 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

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Ratings

5 out of 5
265 user ratings
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Comments

reboreilly

I made the chicken last night, as written, except I used chicken breast, and I mixed the marinade in a blender. Great dish- very flavorful. The chicken breast worked well- not too dry after marinading a few hours. I served the chicken over a spring mix salad and paired it with Martha Rose Shulman’s Rainbow Quinoa salad. I skipped the zucchini.

Anjali

I put the chicken and zucchini in a wrap with cucumbers and full-fat greek yogurt. So freaking good!! P.S. Marinating for the full 24 hours felt very worth it.

jmk

This was delicious. I also marinated red onion petals with the chicken, and grilled them separately because they cook quicker than the chicken. Used chicken breast because my freezer is packed with chicken breasts. Served with mujaddara and I mixed some yogurt with cumin and coriander and lemon as a dipping sauce. Delicious, will make it again.

Elle Dee

3 stars on a good day. Maybe it’s personal preference, but we felt that this lacked bold flavor that we like from grilled chicken. Maybe there wasn’t enough honey? The zucchini salad was good. We ended up eating the leftovers in bowl form over turmeric rice and topped with yogurt tahini sauce (recipe below) and pomegranate molasses, which made it more interesting. This isn’t a repeat for me-there are many other grilled chicken recipes on here that are just as easy / quick and are more memorable. Tahini yogurt sauce- Combine: 1/3 c tahini Juice from 2 lemons 4 large garlic cloves, pressed Pinch of ground cayenne 1 cups plain whole-milk yogurt (not Greek) Salt 3/4 tsp

Kitenerd

OMG… i am so happy right now you cannot possibly comprehend! This is fantastic and super quick (leaving out the hour of prepping the chicken, marinating it and putting it on skewers - which is easy cause I can do it in the morning when my kids are at school). Half hour to the table with a quick box of couscous, and so fantastic it reminds me of my favorite Middle Eastern restaurant in Chicago. Destined to become a staple in our house - to quote my very picky daughter “finally a good meal”

MV

Where's is the zucchini salad recipe?

thesweetonion

@MV It is part of the whole recipe, read the recipe in its entirety before asking questions.

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