Kasbah Chicken Kabobs Recipe 475

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MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS



Middle Eastern-Style Grilled Chicken Kabobs image

You'll make these flavorful chicken kabobs all summer long.

Provided by Jennifer Segal

Categories     Dinner

Time 50m

Yield 4 to 6

Number Of Ingredients 14

1 cup plain whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
½ teaspoon cumin
⅛ teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note)
1 large red onion, cut into 1-inch chunks
Vegetable oil, for greasing the grill

Steps:

  • In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  • Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  • Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
  • Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

Nutrition Facts : Calories 350, Fat 15g, Carbohydrate 6g, Protein 41g, SaturatedFat 3g, Sugar 3g, Fiber 1g, Sodium 871mg, Cholesterol 186mg

KASBAH CHICKEN KABOBS RECIPE - (4.7/5)



Kasbah Chicken Kabobs Recipe - (4.7/5) image

Provided by Mom_s

Number Of Ingredients 16

6 (10") skewers
3 large chicken breast filets
1 tsp smoked hot paprika
1 tsp sweet paprika
1 tsp cumin
1 tsp granulated garlic
1 tsp minced onions
1 tsp dried mint
1 tsp parsley
1 tsp sea salt
1/4 tsp cayenne
1/2 tsp cardamom
1/2 tsp allspice
1/2 tsp coriander
Cooking Spray
1/4 cup extra virgin olive oil

Steps:

  • Pat dry the chicken with a paper towel. Cut lengthwise into 4 strips. Weave two strips on each skewer. Coat with cooking spray. Put the skewers on a cookie sheet covered with parchment paper. Combine the all of the spices in a bowl and blend. Shake half of the mixture onto the chicken getting all over and into the nooks and crannies of the folds. Give the chicken another coat of cooking spray and put on the remaining spice mixture. Place the skewers on a hot grill (400-500) and cook about 20-25 minutes, turning several times and cooking until done.

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