Thanks to a tasty favorite Mediterranean chicken marinade with the right combination of delicious spices, garlic, citrus and olive oil, these skewers are perfectly tender and full of flavor till every bite for also your family in any season.
The essence: well-pickled chicken pieces and colorful vegetables, thread on skewers and grilled perfectly. You can roast on an outdoor barbecue (bbq), on an inner hob, and you can even roast it in your oven.
They will take between 10 and 15 minutes in total, and they are absolutely divine! And for me, a generous tenderloin of tahini sauce on top is a must.
The secret of the best flavorful chicken kebabs is in marinade. The marinade combines some bold Mediterranean spices flavors, paprika, thyme, nutmeg and a touch of green cardamom — with onions, a generous dose of fresh garlic, citrus and extra virgin Greek olive oil.
Time to marinate the chicken: If you have time, I strongly recommend letting the chicken marinate for 2-4 hours in the refrigerator or fridge (up to 8 hours chilled). But if you don't, at least 30 minutes.
Time will allow the chicken to absorb as much taste as possible, it also helps to soften the chicken, especially if you use chicken breast like me.
Ingredients
2 teaspoons or tablespoons Spanish paprika
1 teaspoon dried thyme
1 teaspoon ground nutmeg
15 garlic cloves chopped
3 lemons or lime juice of 1 green pepper cut into 1 ½ inch pieces
¼ teaspoon ground green cardamom
salt and pepper
2 lb boneless chicken breast Cut into large cubes (1 ½ inch or less thick)
1 sliced yellow onion
½ cup Extra virgin olive oil
1 red bell cut into 1 ½ inch pieces.
Instructions for preparation:
- Prepare the tahini sauce according to this easy recipe Store in the refrigerator until ready for use.
- In a small bowl, combine the paprika herbs, thyme, nutmeg, cardamom and a generous pinch of salt and pepper. Generously cover the chicken with spices.
- Place the chicken cubes on a deep plate with the sliced yellow onions.
- Mix chopped freshly garlic included and lemon juice and add them to the chicken dish. Add a generous drizzle of extra virgin olive oil. Touch the chicken to make sure it is well coated. Cover and refrigerate for 2 to 4 hours (if you do not have time to marinate, leave the chicken for about 30 minutes at room temperature before grilling).
- A few minutes before roasting, screw the chicken cubes, green peppers, red peppers and red onion onto wooden skewers Kebab should be soaked in water for at least 1 hour before use.
- Lightly (brush) grease and heat a gas grill or plate over medium-high heat. When ready, roast chicken kabobs, rotating occasionally, for 10-12 minutes or until the chicken is completely cooked and dried juices (internal temperature should register 165 degrees F.)
- Serve chicken kabobs with hot pita sauce and tahini with other sharp sides and salads.
How do you grill kabobs?
- I prefer to cook chicken and vegetable skewers on an outside grill for this meal. You can also grill them on an inner hob or grill pan. Here's how step by step:
- Soak the skewers (if wooden skewers are used) and thread marinated chicken and vegetables (peppers and onions), alternating.
- Heat the grill or plate over medium-high heat (be sure to lightly grease the surface)
- Grill cababos anywhere for 10-15 minutes, turning the skewers until the chicken is fully cooked.
- Chicken is ready when the internal temperature registers 165 degrees.
Note: If You don't have a grill?
Open in the oven! And if there is no grill or grill available, you can even roast chicken kabobs in the oven! When ready, preheat the fattening oven. Lightly grease a frying pan and place the skewers in a single layer in the pan. Sand for 5 minutes, then turn the skewers and roast on the other side for another 5 minutes.
Why are my Kebabs dry?
There are some tips that ensure tender and juicy chicken kabobs even if you use chicken breast.
Cut the chicken to the right size in perfection. Usually, for chicken breasts, pieces of 1 ½ inch work better. Try to cut them all to the same size to cook evenly. If you are looking for larger cubes, they will take longer to cook and can give you burnt exteriors and a raw center.
Do not thread meat and vegetables too tight! Leave a little space between chicken and vegetables so that the heat can move freely to cook everything more evenly.
Let the chicken marinate at some point. Especially if you use chicken breast, giving you some time in the tasty kabob marinade breathes flavor while working to soften it. Ideally 2-4 hours, but even if you have only 30 minutes, it should help.
What other side dishes to serve with chicken kabobs?
From coconut rice to buns, Italian zucchini, here are the best dishes to serve with kabobs. Rice with coconut. Cucumber Yogurt Quenching Corn on the cob. Green salad. Or with Salads: Potato salad Corn pudding. Sweet potatoes. Tomato salad with cucumber, Tabouli, Fresh Bean Salad, Homemade Sauce, Potato Salad with Mediterranean Mustard, Chickpea Salad.
Total cooking times: 41 minutes
Nutritional facts
Calories: 147.3 kcal Carbohydrates: 6.3 grams Protein: 8.77g Fat: 10.2g Calcium: 20 mg, Iron: 0.6mg Saturated Fat: 1.5g Cholesterol: 24.1mg Potassium: 244.1mg Fibre : 1.4g, Vitamin C: 28.5mg
