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Prep time: 15 min
Cook time: 30 min
Servings: 12
1 - 100 gram
Serve chicken kabobs with warm pita and tahini sauce, Tzatziki sauce and with other bright sides and salads
Ingredients
760 grams chicken breasts
Marinade
2 tsp paprika
1 tsp thyme
1 tsp nutmeg
1/4 tsp cardamom
1 pinch sea salt
1 pinch black pepper
30 grams minced garlic
1/4 cup lemon juice
200 grams onions
1/2 cup olive oil infused with lemon
200 grams green bell peppers
Directions
Make the spice blend: In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.
Marinate: In a small bowl, whisk together the garlic and citrus juice. Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle (about ¼ cup) of extra virgin olive oil. Toss the chicken to ensure it's well-coated. Cover and refrigerate for 2 to4 hourIf you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.
Get ready: While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium-high heat.
Grill: Lightly oil and heat a gas grill or griddle to medium-high heat. Grill the chicken kabobs, turning occasionally until chicken is cooked through (internal temperature should register 165°F), 10-12 minutes.
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