Charred Chicken Kebab
Cubed chicken marinated in yogurt and spices, then skewered and seared until charred edges lock in juicy meat. Serve with tahini drizzle and lemon.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb chicken breast, boneless and skinless
- ½ cup Greek yogurt
- 1 whole lemon (zested and juiced)
- 1.5 tbsp paprika and cumin mixed
- 3 tbsp tahini
- 1 medium of each bell pepper and red onion, cut into chunks
Instructions
- 1
Cut chicken into 1.5-inch cubes. Mix yogurt, lemon zest, paprika, cumin, and a pinch of salt in a bowl.
- 2
Add chicken to marinade, stir to coat, and let sit 5 minutes while you cut peppers and onion into chunks.
- 3
Thread chicken, peppers, and onion onto skewers, alternating. Heat oil in a large skillet over medium-high until shimmering.
- 4
Sear skewers 90 seconds per side without moving until charred and opaque throughout, ~6 minutes total.
- 5
Whisk tahini with lemon juice and 2 tbsp water until pourable. Drizzle over kebabs and serve hot.
Tools you’ll need
- cutting board and knife
- small mixing bowl
- metal or wooden skewers
- 12-inch skillet
- small bowl for tahini sauce
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