Middle Eastern Chicken Kebabs Recipes

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 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-STYLE GRILLED CHICKEN KABOBS

Steps:

• In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
• Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
• Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
• Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

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.

MIDDLE EASTERN CHICKEN SKEWERS

Steps:

• If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
• Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
• In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
• Place the chicken in the bag, then add the olive oil.
• Close the bag, gently pressing out any air.
• Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
• Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.