Chicken Kabob (Skewer) Recipes

Prep Time: 30 minutes plus marinating time

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 servings

Ingredients:

• 1/2 large onion
• 2 large chicken breasts
• 2 tsp paprika
• 1 tsp dried thyme
• 1 tsp ground nutmeg
• salt and pepper
• juice of 2 limes
• 6 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 bell pepper
• 2 zucchini
• 6 mushrooms
• 2 tomatoes
• 1/3 cup tahini
• 1/4 cup lemon juice
• pinch of salt
• pinch of ground cumin
• 4 or 5 Tbsp water
• Lemon Tahini Dipping Sauce
• 2 cloves garlic, minced

Steps:

1. If you're using them, prepare wooden skewers by soaking them in warm water for about an hour, leaving the tomatoes whole.

 
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2. Cut the onion into large chunks. I went with sixths.

 
3. Cut your chicken into equal bite-sized chunks, about 10-12 per breast.

 
4. Place onions and chicken to a bowl, then add all the dry spices and some salt and pepper. Mix well.

 
5. Stir in lime juice, minced garlic, and oil. Cover and refrigerate for at least 2 hours.

 
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6. To make the lemon tahini dipping sauce, in a bowl, mix together 2 cloves minced garlic, 1/4 cup lemon juice, 1/3 cup tahini, a pinch of salt, a pinch of cumin. Mix well, then whisk in 4 to 5 tablespoons of water. Cover and refrigerate until ready to serve.

 
7. Preheat griddle or grill to medium high heat. If you're using an oven, preheat to 350 F. Chop the vegetables into bite-sized pieces. Leave the tomatoes whole, but poke a few times each with a fork.

 
8. Thread the soaked skewers with the chicken, onions, and veggies. Brush on any remaining marinade.

 
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9. Place kabobs on your greased grill or griddle and cook, rotating a total of 4 times, once every 7-8 minutes.

 
10. Kabobs are ready when a bit charred on the corners. Tomatoes are ready when blistered, about 30 minutes. Cut tomatoes in half. Serve with lemon tahini sauce, and flatbread, pita, or rice.