Easy Middle Eastern Chicken Kabobs
Stella Star Ingredient: Sumac
Ingredients
- 4 to 6 boneless, skinless chicken thighs
- 8 ounces plain Greek yogurt
- 1/4 cup mayonnaise
- 3-4 garlic cloves, finely minced
- 1 teaspoon Kosher salt
- Ground black pepper
- 1 tablespoon sumac
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 teaspoon each: dried basil, smoked paprika
- Serve with Cucumber Salad:
- 1 cucumber, sliced
- 2 large heirloom tomatoes, sliced
- 2 green scallions, diced
- 2 tablespoons fresh dill, chopped
- Salt to taste
- 2-3 tablespoons olive oil
Steps
- Prepare the meat first: cut chicken thighs into large, 1 1/2-inch pieces. Place into a large bowl along with the remaining ingredients. Use a spatula to combine everything together. Cover bowl and refrigerate for a few hours, or overnight.
- Skewer chicken meat onto wooden or metal skewers, making sure not to over-crowd the meat. Pre-heat outdoor grill to 475 F or indoor grill pan over medium heat.
- Grill chicken for about 20 minutes, turning often to cook evenly. Remove from heat and let the meat rest for 5 minutes before serving.
- Simply toss together the cucumber, tomatoes, scallion, dill, salt and olive oil. Serve with chicken.