Juicy Middle Eastern Chicken Kabob
$0.00 Cooking Fee
Serving Size: 2 skewers, 5 oz of chicken after cooking
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
Dry Brine the Chicken
- Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
- Sprinkle salt evenly over all chicken cubes and toss to coat.
- Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
- Before seasoning, pat chicken dry with paper towels (don’t rinse).
Middle Eastern Dry Rub
- Mix spices and olive oil into a thick paste.
- Toss dry-brined chicken cubes in the rub until fully coated.
- Let rest for 30 minutes at room temperature.
Assemble & Cook
- Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
- Thread chicken and veggies onto skewers.
- Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Drizzled with freshly-squeezed lemon juice and chopped parsley.
- Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.
Cook Times
Ingredients
Ingredients
For the dry brine
- 2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
- 1 tablespoon Kosher salt
For the middle eastern dry rub
- 1 teaspoon garlic powder smashed
- 2 teaspoon ground cumin
- 1½ teaspoon smoked paprika
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground coriander adjust to taste
- 1 teaspoon ground turmeric
- ¾ teaspoon freshly ground black pepper adjust to taste
- 3 tablespoon extra virgin olive oil
For the skewers
- 1 each red bell pepper cut into 1.5” squares
- 1 each green bell pepper cut into 1.5” squares
- 1 each zucchini sliced into ½” thick rounds or half-moons
- 1 each red onion cut into large chunks/petals
- 1 each eggplant cubed, lightly salted & patted dry before use
- 8 ounce cremini mushroom whole or halved
- 12 each 10-inch bamboo skewer soaked in water for 30 min
For serving
- 1 lemon
- 1 tablespoon Italian parsley chopped
Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, TongsReheating/Serving Instructions
Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 337kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 625mg | Potassium: 1287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 498mg
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