Middle Eastern Chicken Kebabs - Grilled Chicken Skewers Recipe - كباب الدجاج

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Start by introducing the recipe and mentioning the subscriber who requested it.

Gather 2.2 lbs of chicken breast and trim off any obvious fat.

Cut the chicken into medium-sized bite-sized pieces.

In a mixing bowl, add 1 cup of whole milk Greek yogurt.

Eyeball and add 2 tablespoons of olive oil to the yogurt.

Add 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of cinnamon, and 1 tablespoon of red pepper flakes to the bowl.

Add 2 tablespoons of kosher salt and 1 teaspoon of black pepper to the mixture.

Mince 5 garlic cloves and add them to the bowl.

Zest one lemon and add the zest to the mixture, then squeeze in the juice of the lemon.

Mix all the marinade ingredients together until well combined.

Cut onions into bite-sized chunks.

Skewer the chicken pieces and onion chunks, alternating between them on the skewers.

Pour the marinade over the skewers, ensuring they are well coated.

Cover the skewers with foil and refrigerate for 17 to 24 hours to marinate.

The next day, preheat the grill to 375°F.

Prepare the skewers for grilling, optionally foiling the ends if using wooden skewers.

Place the skewers on the grill and do not add any additional marinade on top.

Cook the kebabs for about 7 minutes before flipping them for even cooking.

After flipping, check for char and continue cooking until the chicken reaches an internal temperature of at least 165°F.

Check the temperature of the chicken; if it's at 164°F, let it cook for an additional 5 minutes before removing from the grill.

Once cooked, plate the kebabs and serve them with half orzo pasta and half rice, seasoned with turmeric and chicken stock.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens