This succulent Lebanese chicken kebab is easy to make and can feed a crowd. It can be cook on grill or stovetop grill pan.
(Serves 4 – 6)
- 4 boneless skinless chicken breasts (about 800 g) cut into 1-1½ cube
- 1/4 cup yogurt
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 4 cloves garlic (finely chopped)
- 1 lemon (juice only)
- 1 tbsp sweet paprika
- 3/4 tsp dried thyme
- 1/2 tsp ground cumim
- 1/4 tsp ground allspice
- 1 tsp salt + 1/2 tsp ground pepper, or to taste
- Metal/bamboo (soaked for at least 30 mins) skewers
- 1 medium red bell pepper (cut 1” squares)
- A dozen or so plump white mushrooms
- 1/2 large sweet white onion (cut 1” squares)
- In a medium bowl, add garlic with the yogurt, tomato paste, olive oil and lemon juice. Add in the dried spices, salt and pepper and stir or whisk until the mixture is uniform.
- Coat the chicken with the marinade and leave it to soak up those flavors in the fridge for 2-8 hours . The yogurt marinade will make the chicken decidedly juicy, but if you leave it in the marinade too long the meat will actually get soft and lose its texture.
- Start skewering with mushroom at the bottom. Then add 2-3 pieces of chicken, a slice of onion and pepper, 2-3 more pieces of chicken, and repeat until full. Tuck one more mushroom onto the top and you’re done. Packing the chicken pieces side by side (instead of each piece between veg) keeps the moisture trapped and yields juicier, more succulent chunks.
- Grill the chicken over moderately high to high heat for about 5-7 minutes per side, flipping only once, until you see visible char marks and the chicken is cooked through.
Note: Best serve with flat bread and toum