Description
These Lebanese chicken kebabs are tender, aromatic, and bursting with fresh flavors from herbs, lemon, and yogurt. Perfect for a quick weeknight meal or a flavorful brunch.
Ingredients
Scale
- 400g boneless skinless chicken breast, cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Whisk together olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, allspice, cayenne (if using), salt, and pepper until smooth.
- Add the chicken cubes to the mixture, turning to coat evenly; cover and refrigerate for at least 30 minutes, preferably 2 hours.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Preheat a grill or grill pan to medium‑high heat and lightly oil the grates.
- Thread 3–4 chicken pieces onto each skewer, leaving a small gap between them.
- Grill the kebabs for 8–10 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from heat, sprinkle with fresh parsley and mint, and serve hot with warm flatbread or a cucumber‑yogurt salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Lebanese