Chicken Kebab

Name: Chicken Kebab
Yield: 10
Ingredients: 2.0kg Boneless skinless chicken breasts; 100.0ml Plain Greek yogurt; 150.0ml Olive oil; 20.0g Cloves garlic pressed or minced; 50.0g Arabic Spices Mix; 200.0g Red Onion, quartered into 1-inch pieces; 200.0g Zucchini, sliced; 200.0g Red Bell Pepper, seeded and cut into 1-inch pieces

These Chicken Kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favorite takeaway.

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Chicken Kebab:

Boneless skinless chicken breasts 2.0 kg
Plain Greek yogurt 100.0 ml
Olive oil 150.0 ml
Cloves garlic pressed or minced 20.0 g
Arabic Spices Mix 50.0 g
Red Onion, quartered into 1-inch pieces 200.0 g
Zucchini, sliced 200.0 g
Red Bell Pepper, seeded and cut into 1-inch pieces 200.0 g

Ramadan

Chicken

Main Course

Arabic Cuisine

These Chicken Kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favorite takeaway.

...

Preparation

Chicken Kebab:
- Slice the chicken into cubes.
- Add the Greek yogurt and olive oil to a medium size bowl. Add the minced garlic, Arabic spices mix and stir.
- Pour the marinade in a bowl with the chicken pieces.
- Marinate the chicken for 30 minutes.
- When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
- Thread the chicken on the skewers alternating with the red onion, zucchini and red bell pepper until you've reached the end of the skewer, ending with chicken.
- Repeat with the remaining skewers. Discard any of the remaining marinade that had the chicken in it.
- Grill and serve with Salad and Tahini.
Chef’s Tip:
- You can refrigerate the margination overnight or at least for 4 hours. The longer they soak up the marinade, the more tender and delicious they taste.