Grilled Chicken Kabobs with Zesty Garlic Marinade
Juicy, tender, flavor-packed chicken kabobs! If you can, allow the chicken to sit in the marinade (refrigerated) for at least 30 minutes and up to 2 to 4 hours. You can also cook these chicken skewers in the oven (see "Notes" for instructions).
Servings: 12 skewers
Equipment
- 12 skewers, wooden, bamboo, or metal
Ingredients
For the Chicken Kabobs
- 2 teaspoons Spanish paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground green cardamom
- salt
- pepper
- 2 pounds boneless skinless chicken breasts, cut into large cubes (1 1/2-inch or so in thickness)
- 15 garlic cloves, minced
- 3 lemons, juiced
- 1 yellow onion, sliced
- 1/2 cup Extra virgin olive oil
- 1 green bell pepper, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch pieces
For the Tahini
Instructions
- Make the spice blend: In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.
- Marinate: In a small bowl, whisk together the garlic and citrus juice. Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle (about 1/4 cup) of extra virgin olive oil. Toss the chicken to ensure it's well-coated. Cover and refrigerate for 2 to 4 hours. If you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.
- Get ready: While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium-high heat.
- Grill: Lightly oil and heat a gas grill or griddle to medium-high heat. Grill the chicken kabobs, turning occasionally until chicken is cooked through (internal temperature should register 165°F), 10-12 minutes.
- Serve: Place a kabob on a warm pita, and drizzle with tahini sauce.
Video
Notes
- If you’re using bamboo skewers, soak them in water for 1 hour to prevent sticking.
- To make these in the oven: Preheat your oven broiler on high. Coat a sheet pan with a little oil. Arrange the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.
- Leftovers? You can refrigerate leftover chicken kabobs in tight-lid containers for 3 days.
- To marinate overnight, hold off on the citrus. Add the lemon juice 30 minutes before grilling to prevent toughening the meat.
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
Nutrition
Calories: 147.8kcal | Carbohydrates: 6.1g | Protein: 8.8g | Fat: 10.2g | Saturated Fat: 1.5g | Cholesterol: 24.1mg | Potassium: 244.1mg | Fiber: 1.4g | Vitamin A: 531IU | Vitamin C: 28.5mg | Calcium: 21mg | Iron: 0.6mg
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