Serves 4
135 min
Chicken Kebabs
Recipe GLPR6c7ce6122eb5df
Succulent grilled chicken kebabs marinated in aromatic spices and threaded with colorful peppers and onions. Served alongside warm flatbread, fresh lettuce, and fiery chilli sauce for a satisfying main course with bright, charred flavors.
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Ingredients
4 skinless chicken breasts, cut into bite-sized chunks
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
2 red bell peppers, cut into chunks
1 red onion, cut into chunks
4 flatbreads or pita breads
Chilli sauce for serving
Shredded lettuce for serving
Lemon wedges for serving
Directions
In a bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, and paprika with salt and black pepper. Add the chicken chunks, toss until well coated, cover, and refrigerate for at least 2 hours or overnight.
If using bamboo skewers, soak 12 of them in cold water for 30 minutes to prevent burning. Thread the marinated chicken onto the skewers, alternating with red pepper and red onion chunks (discard any leftover marinade). Lightly brush the assembled kebabs with oil and season with salt and pepper.
Preheat your grill to high heat. Place the kebabs on the grill and cook for 15 minutes, turning every few minutes to ensure even cooking and light charring. The chicken should reach an internal temperature of 165°F, be golden brown, and slide easily off the skewers. The vegetables should be tender with some char.
While the kebabs finish cooking, warm the flatbreads in a dry griddle pan or frying pan over medium heat until lightly toasted and pliable. Serve the hot kebabs with warm flatbread, shredded lettuce, chilli sauce, and fresh lemon wedges for squeezing.
