Description
Delicious grilled chicken kebabs marinated in a flavorful yogurt and spice mixture.
Ingredients
Scale
- 3 to 4 pounds boneless skinless chicken thighs
- 1 Kosher salt
- 1 black pepper
- 1/2 cup whole milk yogurt
- 1 (6-ounce) can tomato paste
- 2 lemons, zested and juiced
- 8 garlic cloves, minced
- 2 1/2 teaspoons Baharat spice blend
- 2 teaspoons cumin
- 1 teaspoon Aleppo pepper
- 1 teaspoon smoked paprika
- 1 Tahini sauce (use this recipe)
- 1 Hummus (use this recipe)
- 1 Yogurt sauce (use this tzatziki recipe)
- 1 pita bread
- 2 tomatoes, halved and sliced
- 1 onion, halved and sliced
- 1 English cucumber, halved and sliced
- 1 rice (use this Middle Eastern rice recipe)
- 1 salad
Instructions
- Make the marinade: In a large mixing bowl, add the yogurt, tomato paste, lemon zest, lemon juice, garlic, and spices. Mix well to combine.
- Season the chicken: Pat the chicken dry and season well with kosher salt and black pepper on each side.
- Marinate: Add the chicken to the marinade and toss to make sure each piece is well-coated with the marinade. If you have the time, I highly recommend you cover and refrigerate the chicken for 3 hours or up to overnight. Otherwise, allow the chicken to sit in the marinate at room temperature for 30 minutes or so while you prepare the fixings/sides and heat up the grill (or your oven).
- Skewer the chicken: Divide the chicken thighs into two piles. Using a set of 2 to 3 metal skewers at a time, thread the first pile chicken thighs through, and push them snug against each other. Repeat with another set of 2 to 3 skewers to thread the second pile of chicken on.
- To cook on the grill: Heat the grill to 400 degrees F. Arrange the kebabs on grates and close the grill. Cook for about 10 to 15 minutes on one side until nicely charred, then turn over and cook for another 10 to 15 minutes or until the chicken is cooked through and no longer pink in the middle.
- To cook in the oven: Heat the oven to 400 degrees F. Arrange the kebabs on top of the pan with some room between the chicken and the bottom of the pan. Roast for about 30 to 35 minutes until the surface is golden brown and charred. Remove from the oven and turn the skewers over, brush with the pan juices, and return to the oven for another 20 minutes or until cooked through.
- Rest: Remove the chicken off the heat and allow it to rest for 5 to 10 minutes.
- Carve or shave the chicken off the skewers: Slice the meat thinly from top to bottom.
- Serve: In pita wraps or plates, with your sauce and sliced vegetables, or serve kebab plates with Middle Eastern rice.
Notes
- Allowing the chicken to marinate longer yields better results.
- You can adjust the spices according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: grilling and roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 kebab
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg