Middle Eastern Chicken Kebab Recipes

CHICKEN KEBABS

Steps:

• Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
• Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN KEBAB, TURKISH STYLE

Steps:

• Start a charcoal or wood fire or heat a gas grill. The fire should be moderately hot and the rack about 4 inches from the heat source. Mince one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano. Taste, and adjust seasoning. Marinate chicken in this mixture for at least a few minutes or overnight in refrigerator.
• If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
• Grill, turning as each side browns, and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.

MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE

Steps:

• In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
• Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
• Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.

MIDDLE EASTERN CHICKEN KEBABS (SHISH TAWOOK)

Steps:

• Add all the ingredients together and refrigerate for at least 2 hours.
• Heat the grill or grill pan onto medium-high heat.
• Skewer onto a metal skewer (make sure to leave a bit of space between the chunks of chicken).
• Cook the chicken for 5-7 minutes on each side or until fully cooked.

MIDDLE EASTERN CHICKEN KEBAB

Steps:

• In a large bowl, add all the ingredients except for the chicken and mix well.
• Add chicken and toss to coat well.
• Cover and refrigerate from 3 to 24 hours.
• To cook:
• Preheat your grill to medium-high heat greasing very well.
• Thread onto skewers alternating occasionally with the bell peppers.
• Grill chicken until golden brown and cooked through, turning it occasionally.

MIDDLE EASTERN KEBABS

Steps:

• Combine all ingredients in a bowl and let rest in the refrigerator for about a half an hour.
• Form into sausage like shapes and thread onto skewers.
• Heat oil on griddle over medium heat and fry the kebabs, turning until browned on all sides and cooked through, about 10-15 minutes depending on thickness.
• Alternatively, you can grill the skewers (be sure to soak the skewers first if they are made of bamboo).
• Serve with lebne (cucumber, yogurt and mint sauce), or sliced cucumbers and tomatoes.

MIDDLE EASTERN CHICKEN KEBABS

Steps:

• 1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red and black peppers, lemon zest, lemon juice, sale and garlic.
• 2. Marinate chicken and onion for at least 8 hours or overnight.
• 3. Thread chicken onto skewers, occasionally alternating with red onion.
• Preheat grill to medium-high. Grill kebabs until golden brown and cooked through, about 10-15 minutes.

CHICKEN KEBABS

Steps:

• Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
• While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
• Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.