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Chicken Kebab:

  • Boneless skinless chicken breasts 2.0 kg
  • Plain Greek yogurt 100.0 ml
  • Olive oil 150.0 ml
  • Cloves garlic pressed or minced 20.0 g
  • Arabic Spices Mix 50.0 g
  • Red Onion, quartered into 1-inch pieces 200.0 g
  • Zucchini, sliced 200.0 g
  • Red Bell Pepper, seeded and cut into 1-inch pieces 200.0 g
  1. Chicken Kebab:

    • Slice the chicken into cubes.
    • Add the Greek yogurt and olive oil to a medium size bowl. Add the minced garlic, Arabic spices mix and stir.
    • Pour the marinade in a bowl with the chicken pieces.
    • Marinate the chicken for 30 minutes.
    • When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
    • If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
    • Thread the chicken on the skewers alternating with the red onion, zucchini and red bell pepper until you've reached the end of the skewer, ending with chicken.
    • Repeat with the remaining skewers. Discard any of the remaining marinade that had the chicken in it.
    • Grill and serve with Salad and Tahini.
  2. Chef’s Tip:

    • You can refrigerate the margination overnight or at least for 4 hours. The longer they soak up the marinade, the more tender and delicious they taste.