These juicy Chicken Shish Kabobs are one of the best things to make during the grilling season. The good news is that they also can be made in the oven, so they are perfect for any time of the year! Served along the fantastic Yogurt and Red Onion Dip, they will make you fall in love.
I am always looking for recipe inspiration on other food blogs, cookbooks, magazines, everywhere I can think of. But one place, one painfully obvious place, keeps getting forgotten. My own blog! If something has already been made, it doesn’t mean that it can’t be repeated and improved, right? Moreover, you can tweak the recipe or add some additional things, like the sauce or garnish. That’s what I did with the Chicken Kabobs I made over two years ago (try to overlook my poor old photos). Comparing my old and new pics, I can’t believe the improvement I’ve made. Oh and I also can’t believe this blog is on its third year already!
The Chicken Shish Kabobs I made today differ significantly from the old ones. The marinade is absolutely different, there is no pineapple in this recipe, and this time I also made a dip, which wasn’t the case last time. You can call them Mediterranean or Middle Eastern style kabobs, because the spices used here (cumin, cardamom, cinnamon) are staple to the cuisines of these regions.
The dip also uses Tahini (sesame seed paste), which is one of the most popular Middle Eastern ingredients. If you don’t like it or just don’t have it at home, feel free to skip this condiment; the dip is great without it too (I tried both ways).
These chicken shish kabobs can be cooked on a grill, under the broiler, or simply in the oven (that’s the method I used). The result is juicy chicken with all the fantastic flavors from the marinade and tender, aromatic vegetables. You can use any veggies you like (obviously); my choice fell upon multi-colored bell peppers (can’t live without them), zucchini, and red onion, which remained from the dip.
What can I say? This is the splendid summer recipe, which can be also made any time of the year. As if the chicken and veggies alone wouldn’t be enough, you also get the scrumptious yogurt and red onion dip, which makes everything taste even better! I love dipping the whole skewer into it and savoring the thick coating of the sauce on the chicken as well as on the veggies. That’s my paradise!
For the kabobs:
- Juice from 2 lemons
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic , chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 teaspoons brown sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 cup shaved almonds
- 2 lb (900g) boneless skinless chicken breasts , cut into cubes
- 1-2 bell peppers , cut into chunks
- 1-2 zucchinis , sliced
- 2-3 red onions , quartered
For the dip:
- 1 tablespoon extra virgin olive oil
- 3/4 cup minced red onion
- 4 cloves garlic , about 1 teaspoon, crushed
- 1 teaspoon cumin
- 1/2 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 2 teaspoons sugar
- 2 tablespoons tahini (optional)
- 1 cup Greek yogurt
- To make a marinade, process all the ingredients for kabobs (except chicken) in a food processor for 30 seconds, until blended. Transfer the mixture to a ziplock bag and add the cubed chicken. Put in a fridge and marinate for at least 2 hours.
- Prepare the veggies. In a bowl, add the bell peppers, zucchini slices, and red onions. Drizzle with olive oil, add salt and pepper to taste.
- Remove the chicken from a fridge and from the marinade. Thread it onto skewers together with the veggies. If using wooden skewers, soak them in water for 30 minutes beforehand.
- Preheat oven to 425°F (220°C) or prepare a fire in a charcoal grill, or preheat a broiler.
- If using a grill or a broiler: Place the skewers on an oiled grill rack or a broiler pan and cook, turning once, for about 5 minutes per side, or until no longer pink.
- If cooking in oven: Line a baking sheet with foil. Place a cooling rack on top. Place the skewers on a cooling rack and bake, turning once, for 20-25 minutes, or until no longer pink.
- Heat oil in a skillet, add onion and garlic, and cook for 5 minutes, until soft. Reduce to simmer and add the cumin, cardamom, cinnamon, salt, pepper, and sugar. Cook for a minute more and remove from heat. Stir in the tahini (if using). Add the yogurt and stir well.
- Transfer the mixture to a small bowl and serve along with the chicken. Enjoy!