This is my favorite Kabob recipe.
Welcome to my first blog post! I'm excited to have this space to share with you my favorite Mediterranean dishes.
You can use this recipe to make these kabobs on the grill or in the oven. The tender meat can handle either one!
What makes this recipe delicious is the marinade, and good quality ingredients. I highly recommend marinating the chicken for at least a few hours and better yet overnight.
Those that are familiar with the Lebanese and Mediterranean cuisine know that the flavoring of this cuisine is rich with garlic and lemon juice. This delicious recipe is especially enjoyable on a #summer day, over the #grill with grilled veggies or over a delicious lemony #salad with some Lebanese olive oil.
4-6 chicken breasts (approximately 2-3 lbs)
1 cup of yogurt
2-3 tablespoons olive oil
Zest and juice of one lemon
2-4 garlic cloves, graded
1 tablespoon tomato paste
1 tablespoon of ketchup
1 tablespoon mustard
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper (if you are not a fan of black pepper, you can reduce to 1/2 or omit)
1/2 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper (if you can't handle spicy, then you can skip the cayenne)
Mix the marinade ingredients in a fridge ready container that will fit the chicken breasts.
Chop the chicken breasts into cubes and place into the marinade (i.e. the fridge ready container). I like to use a plastic bag that I throw afterwards, for easier cleaning.
Allow the chicken to marinade for at least 4 hours, ideally overnight.
Thread the chicken through wooden skewers or metal skewers.
I love to fire up the grill to cook these kabobs; however, using a preheated oven to 400 degrees F (204 C), works well as well.
If you are using the oven, do not skip the preheating step.
The chicken will take 20-30 minutes in total. Turn the skewers half-way through.
As we say in Lebanon #sahten wo alf hana!