Moroccan-style Satay


Moroccan-style Satay

Spiced Skewered Delight: Moroccan Satay

In Moroccan cuisine, flavors are rich and aromatic, with a perfect balance of spices. This Moroccan-style Satay recipe takes inspiration from the traditional Indonesian dish and infuses it with the vibrant flavors of Morocco. The tender marinated meat, grilled to perfection, is complemented by a fragrant blend of Moroccan spices, creating a unique and delicious twist on the classic satay.

Jan Dec

15 minutes

10 minutes

25 minutes

4 servings


Gluten-free, Dairy-free (if yogurt dip is omitted), Low-carb, High-protein, Paleo-friendly


Vegan, Vegetarian, Nut-free, Egg-free, Soy-free


While the original Indonesian satay is typically marinated in a soy-based sauce and served with peanut sauce, this Moroccan adaptation incorporates a blend of Moroccan spices and flavors. The marinade features a combination of cumin, coriander, paprika, and cinnamon, giving the satay a warm and aromatic taste. Instead of peanut sauce, this Moroccan satay is served with a tangy yogurt and mint dip, adding a refreshing element to the dish. We alse have the original recipe for Satay, so you can check it out.


  • Calories: 250 kcal / 1046 KJ
  • Fat: 12g (Saturated Fat: 2g)
  • Carbohydrates: 4g (Sugars: 1g)
  • Protein: 30g
  • Fiber: 1g
  • Salt: 0.8g


  1. 1.
    In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, ginger, salt, black pepper, and lemon juice. Mix well to create a marinade.
  2. 2.
    Add the chicken strips to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
  3. 3.
    Preheat the grill or barbecue to medium-high heat.
  4. 4.
    Thread the marinated chicken strips onto the soaked wooden skewers.
  5. 5.
    Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
  6. 6.
    Remove the skewers from the grill and let them rest for a few minutes.
  7. 7.
    Serve the Moroccan-style satay with a side of tangy yogurt and mint dip.

Treat your ingredients with care...

  • Chicken thighs — For extra tenderness, you can marinate the chicken overnight. If using chicken breast, be cautious not to overcook it as it tends to dry out easily.

Tips & Tricks

  • Soaking the wooden skewers in water prevents them from burning during grilling.
  • Serve the satay with a side of couscous or Moroccan-style rice for a complete meal.
  • If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
  • Experiment with different meats such as lamb or beef for a variation in flavors.
  • If you don't have a grill, you can also cook the satay in a grill pan or under the broiler.

Serving advice

Serve the Moroccan-style satay as an appetizer or as part of a main course. Garnish with fresh mint leaves and lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, drizzle the yogurt and mint dip over the top, and sprinkle with a pinch of paprika for a vibrant and appetizing presentation.