How To Make EASY FLAVOUR PACKED Kebabs At Home

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Prepare three spice rubs:

1. For the Turkish rub, combine 2 tablespoons pul biber flakes, 1 tablespoon garlic granules, 1 tablespoon Turkish or Greek oregano, 1 tablespoon sumac, 1.5 teaspoons cumin, 1.5 teaspoons black pepper, and 1 tablespoon salt in a container. Shake to combine.

2. For the Palestinian rub, mix 2 tablespoons Palestinian za'atar, 2 tablespoons sumac, 1 teaspoon black pepper, 0.5 teaspoon cayenne pepper, and 2 tablespoons salt in another container. Mix well.

3. For the Moroccan rub, combine 1 tablespoon ground turmeric, 1 tablespoon black pepper, 1.5 teaspoons ground ginger, 1.5 teaspoons ground cumin, 1 teaspoon cayenne pepper, 0.75 teaspoon cinnamon, and 2 tablespoons salt. Mix thoroughly.

Cut 500 g of boneless chicken thighs into bite-sized pieces and fold them into cubes.

Coat the chicken with the rubs:

6. For the Turkish rub, mix 2 tablespoons of the Turkish rub with 1.5 tablespoons of olive oil and combine with the chicken.

7. For the Palestinian rub, mix 2.5 tablespoons of the Palestinian rub with 2 tablespoons of olive oil and combine with 500 g of chicken.

8. For the Moroccan rub, combine 1 tablespoon of the Moroccan spice mix, 2 cloves of minced garlic, 5 g of chopped fresh parsley, 5 g of chopped fresh coriander, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil. Mix and coat the chicken.

Prepare the skewers:

9. Fold each piece of chicken in half and slide it onto skewers, about 6 to 7 pieces per skewer. Spread the pieces out to avoid compression.

Grill the skewers:

10. Cook the skewers over white hot coals for about 10 to 12 minutes, rotating every couple of minutes for even cooking.

Prepare glazes:

11. For the Palestinian glaze, mix 2 tablespoons honey, 2 tablespoons lemon juice, and 1 minced clove of garlic.

12. For the Turkish glaze, mix 20 g tomato paste, 1 teaspoon paprika, and 50 mL water.

Brush the glazes onto the skewers during the last few minutes of cooking for added flavor.

13. Once cooked through, remove the skewers from the grill and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level: