Mediterranean Grilled chicken kabobs! Chicken pieces, marinated Mediterranean-style with warm spices, garlic, citrus and excellent extra virgin olive oil, then skewered along with colorful veggies and grilled to perfection. You can grill these kabobs or broil them in the oven (broiler instruction in notes.)
Make tahini sauce according to this recipe Store in fridge until ready to use.
In a small bowl, combine the paprika, thyme, nutmeg,cardamom, and a generous pinch of salt and pepper. Generously coat the chicken with the spices.
Place the chicken cubes in a deep dish with the sliced yellow onions. Combine the minced garlic and lemon juice and add them to the chicken dish. Add a generous drizzle of extra virgin olive oil. Toss the chicken to make sure it's well-coated. Cover and refrigerate for 2 to 4 hours (if you don't have the time to marinate, allow the chicken about 30 minutes or so at room temperature before grilling).
A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be soaked in water for at least 1 hour before using).
Lightly oil and heat a gas grill or griddle to medium-high heat. When ready, grill the chicken kabobs, turning occasionally, for 10 to 12 minutes or until chicken is fully cooked and juices run dry (internal temperature should register 165 degrees F.)
Serve chicken kabobs with warm pita and tahini sauce with other bright sides and salads (see suggestions)
Cook's Tip: If you are using bamboo or wooden skewers, be sure to soak them in plenty of water for 1 hour.
Cook's Tips: Allow some time for marinating, 2 to 4 hours or up to 8 hours in the fridge will help the chicken soak up all the wonderful flavors as it tenderizes. But even just 1 hour of marinating will help.
Broiler Instructions: Preheat your oven broiler. 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.