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Easy Middle Eastern Chicken Kabobs

Stella Star Ingredient: Sumac


  • 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


  1. 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.
  2. 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.
  3. Grill chicken for about 20 minutes, turning often to cook evenly. Remove from heat and let the meat rest for 5 minutes before serving.
  4. Simply toss together the cucumber, tomatoes, scallion, dill, salt and olive oil. Serve with chicken.