Grilled Chicken Kabobs With Zesty Garlic Marinade Recipe

Make the best chicken kabobs by grilling! Sauce is the key! I prepare a spicy Mediterranean chicken kabob marinade with lemon juice and 15 garlic cloves! 

Ingredient

– 2 teaspoons Spanish paprika – 1 teaspoon dried thyme – 1 teaspoon ground nutmeg – ¼ teaspoon ground green cardamom – Salt – Pepper – 2 pounds boneless skinless chicken breasts, cut into large cubes  – 15 garlic cloves, minced – 3 lemons, juiced – 1 yellow onion, sliced – ½ cup Extra virgin olive oil – 1 green bell pepper, cut into 1 ½-inch piece – 1 red bell pepper, cut into 1 ½-inch piece – 1 red onion, cut into 1 ½-inch piece – 1 tahini sauce recipe

Direction

Combine paprika, thyme, nutmeg, cardamom, and a hefty amount of salt and pepper in a small bowl. Place chicken in a large bowl and add spice mix. Spread spices on the chicken using your hands.

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Mix garlic and citrus juice in a small bowl. Add the yellow onion to the chicken dish and pour the lemon juice over it. Pour in ¼ cup of extra virgin olive oil. 

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Toss the chicken for even coating. Cover and refrigerate 2–4 hours.Before grilling, let the chicken marinate at room temperature for 30 minutes if you're short on time.

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Make the tahini sauce according to this recipe while the chicken marinates and refrigerate until serving. Skewer the chicken, bell peppers, and red onion a few minutes before grilling.

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 Discard the yellow onion, which flavored the meat. Gas grill or griddle: lightly oil and heat to medium-high.Gas grill or griddle: lightly oil and heat to medium-high.

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 The chicken kabobs should be 165°F after 10-12 minutes of grilling, rotating periodically.Pour tahini sauce over a kabob over heated pita.

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also see

also see

Mahalabia (Rose Water Milk Pudding) Recipe