Middle Eastern Chicken Kebab

Ingredients

• 1.25 lbs boneless, skinless chicken thighs
• 3 tablespoons lemon juice, fresh
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 3 tablespoons tahini
• 2 tablespoons lemon juice, fresh
• 1 clove garlic, minced
• 3 tablespoons warm water
• ¼ cup fresh parsley, roughly chopped
• 1 medium tomato, cut into chunks
• ½ medium red onion, cut into chunks

Instructions

1. 1

   Cut chicken thighs into 1.5-inch chunks, removing any loose fat or sinew so they cook evenly.

2. 2

   Whisk together 3 tablespoons lemon juice, 3 minced garlic cloves, 1 teaspoon cumin, 0.5 teaspoon paprika, 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a bowl.

3. 3

   Add chicken chunks to the marinade and toss until completely coated, then cover and refrigerate for at least 20 minutes — longer is better for deeper flavor.

4. 4

   While chicken marinates, prepare the tahini sauce by whisking 3 tablespoons tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 3 tablespoons warm water, 0.25 teaspoon salt, and a pinch of black pepper until smooth and pourable.

5. 5

   Soak two wooden skewers in water for 10 minutes to prevent them from charring during grilling.

6. 6

   Preheat your grill or grill pan to high heat — the grates should be very hot and just beginning to smoke lightly.

7. 7

   Thread marinated chicken pieces tightly onto the two soaked skewers, leaving no more than 0.5 inch between pieces so they cook through before the outside chars too much.

8. 8

   Place skewers directly on the hot grill grates and let sit undisturbed for 3 minutes — you should hear a loud sizzle and smell charred spices.

9. 9

   Rotate the skewers a quarter turn and grill for another 2–3 minutes until the edges are deeply browned and caramelized.

10. 10

    Rotate another quarter turn and grill for 2–3 minutes more, then rotate to the final side and grill until all four sides are charred and the chicken is cooked through — a meat thermometer should read 165°F at the thickest piece.

11. 11

    Remove skewers from heat and rest for 2 minutes so the juices redistribute and the meat stays moist when you bite into it.

12. 12

    Slide the chicken pieces onto a serving plate and drizzle generously with tahini sauce, then scatter fresh parsley over the top.

13. 13

    Serve immediately with tomato chunks and red onion chunks on the side — eat while the chicken is still hot and the exterior is crispy.

Tools you’ll need

• cutting board and knife
• mixing bowl
• whisk
• measuring spoons
• two wooden skewers
• outdoor grill or 12-inch grill pan
• meat thermometer
• serving plate

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