Chicken Kebab
Seasoned chicken pieces threaded on skewers with vegetables and grilled until charred. Served with choice of sauce and bread for wrapping or dipping.
Ingredients
Method
Cut chicken into 1.5-inch cubes. Cut onion and bell pepper into chunks. Cut zucchini into thick rounds.
In a bowl, whisk together olive oil, minced garlic, lemon juice, paprika, oregano, cumin, and salt.
Add chicken to the marinade and toss to coat evenly. Let sit 15 minutes at room temperature (or up to 24 hours refrigerated).
Thread chicken onto metal skewers, alternating with onion chunks, bell pepper, and zucchini. Leave 1/4 inch between pieces.
Heat grill to high or place grill pan over medium-high heat until smoking.
Place skewers on grill, turning every 3–4 minutes. Cook 12–15 minutes total until chicken is cooked through (165°F internal temp) and vegetables are charred.
Warm pita bread on the grill (30 seconds per side) or serve at room temperature. Slide chicken and vegetables off skewers onto pita or serve on a plate. Drizzle with tahini-lemon sauce if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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