Spiced Chicken Kebabs
These Spiced Chicken Kebabs are the PERFECT way to get some last minute summer grilling inspo on your plate! Paired with a light salad and a yogurt dipping sauce, they are delish!
Servings: 2 people
Ingredients
For the Kebabs
- 2 teaspoons sumac
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1 pound ground chicken (light or dark meat)
- 1/2 yellow onion, super finely diced
- 4 cloves garlic, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
For the Yogurt Sauce
For the Salad
- 1 lemon, zested and juiced
- 1 tablespoon sumac
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper to taste
- 4 handfuls farmers market lettuce
- 1 cup fresh mint leaves, stems removed
- 1 cup cilantro leaves, stems removed
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced Persian cucumbers
- 1/2 cup thinly sliced green onions
Instructions
- For the meat: Combine the sumac, cumin, coriander and paprika in a small bowl. In a larger bowl. combine ¾ of the spice mixture, the onion, garlic, salt and chicken and use your hands to thoroughly incorporate. Refrigerate the chicken mixture for 2 hours and up to 4. If using wooden skewers, soak them in water for an hour before cooking
- While the meat is marinating, make the tzatziki and stir in the ground cumin.
- Shape each kabob onto two skewers (you should get five or six kabobs from 1 pound of chicken) and place on a plate or pan coated with olive oil; turn the kabobs to coat both sides with a light layer of oil. Before grilling, sprinkle both sides with the remaining ¼ portion of the spice mixture. Grill over a medium flame for roughly 4 minutes per side (depending on the thickness of the kabob and the heat of the fire) until cooked through
- Stir together the lemon juice and zest, sumac, olive oil, salt and pepper and toss with the greens, mint leaves, cilantro leaves, radish, cucumber and scallions and pile on next to the kabobs. Serve with the yogurt sauce on the side.