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Grilled Chicken Kebabs
Try these ultra juicy, grilled chicken kebabs – the perfect smoky, richly flavorful meat-on-a-stick to pack for quick picnic lunches or pair with a crisp and hydrating romaine salad for a sumptuously filling lunch or dinner spread.
I use a combination of spices inspired by traditional Shawarma – cumin, coriander, cinnamon, garlic — plus lemon, paprika, and a handful of fresh herbs to make sure every bite is beyond. I could happily eat this combo every day for the rest of summer, it’s that good!
Grilled Chicken Kebabs With Fresh Herb Salad
Serves 4
Ingredients:
1-pound boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil, plus additional for greasing
1/2 lemon, juiced
2 cloves garlic, minced or grated
1 (1-inch piece) fresh ginger, peeled and grated
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons sweet paprika
Pinch red chili flake, if desired
Pinch ground allspice or cinnamon
2 tablespoons parsley, finely chopped
2 red bell peppers, stemmed seeded and cut into 1-inch squares
1 large red onion, cut into 3/4-inch thick wedges
Kosher salt and freshly ground black pepper, to taste
Salad:
2 heads romaine, cored and chopped
1/3 cup parsley leaves
1/3 cup mint leaves, torn if large
1/3 cup dill fronds
1/3 cup scallions, thinly sliced
1/3 cup extra-virgin olive oil
1 lemon, juiced
2 teaspoons honey
1 clove garlic, minced
1 teaspoon dried oregano or 1 teaspoon fresh oregano
Kosher salt, to taste
Dill and Garlic Yogurt Sauce:
1 cup low-fat plain Greek yogurt
2 cloves garlic, minced or grated
1 lemon, 1 teaspoon zest added if desired plus juice
2 tablespoons parsley, finely chopped
2 tablespoons dill, chopped
Kosher salt, to taste
Special Equipment:
Wooden or metal skewers
Grill pan
If using wooden skewers, soak the skewers in water for a couple of hours before grilling.
Instructions:
•Prepare the chicken breasts. Cut the chicken breasts into 1-inch thick “square” logs like tenders. Then crosswise thinly slice the chicken breasts into slices a little larger than ¼-inch thick (we are mimicking the texture of shawarma). Once cut, place the chicken into a large resealable bag.
•In a small bowl whisk together the olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, chili flake, allspice or cinnamon and parsley. Season with salt and a nice amount of pepper.
•Pour ¾ of the marinade over the chicken, seal the bag and massage to coat. Allow to marinate for at least 30 minutes but preferably a couple of hours up to overnight.
•Meanwhile, prepare the Dill and Garlic Yogurt Sauce. In a small bowl stir together the Greek yogurt, garlic, lemon zest (if using), lemon juice, parsley and dill. Season with salt and stir to combine. Place in the refrigerator covered to chill until ready to serve.
•When ready to grill, lightly grease the grill with oil and preheat the grill or grill pan to medium-high heat. Toss the red onion and bell pepper in a medium bowl with the reserved marinade. Thread several marinated chicken pieces onto a skewer to make a stack, place a couple of pieces of bell pepper and onion in between stacks of chicken. Repeat with remaining chicken and vegetables until all is used to make 4 to 5 skewers. Place the skewers onto the grill and allow to char about 4 minutes per side, for a total of 15 to 18 minutes, until the chicken registers 165ºF on a meat thermometer and is fully opaque and cooked through (no pink!). The vegetables should be charred and crisp-tender.
•To bake the skewers in the oven preheat the oven to 425ºF. Place the skewers onto a baking sheet and roast for 15 to 20 minutes, rotating halfway through, until 165ºF on a meat thermometer and veggies are crisp tender.
•Meanwhile prepare the salad. To a large bowl add the romaine, parsley, mint, dill and scallions. Set aside. In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, and oregano. Season with salt and pepper. Dress the salad right before serving by drizzling the dressing around the rim of the bowl and tossing gently to coat everything easily. Drizzling around the rim of the bowl helps the dressing to lightly coat the lettuce rather than soak the lettuce.
•Serve the chicken and veggie kebabs over the salad and the Dill and Garlic Yogurt Sauce on the side.
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