If I’ve learned one thing from marrying an Israeli, it’s that Middle Eastern food is AMAZING. Seriously, AMAZING. I have learned so much about the fantastic flavors of the Middle East and have been there quite a few times to taste it first hand.
Plus, when my in-laws come to visit us here in CA, I put them to work in the kitchen immediately and watch everything they do. Every time we visit Israel, my father in law cooks at least one huge dinner with a variety of grilled meats. One of my favorites are the chicken kebabs.
And that is the recipe I’m going to share today.
Now, I know you may have had grilled chicken kebabs a million and a half times, but these Lebanese Grilled Chicken Kebabs are going to be one of the tastiest you’ve ever had. The chicken is marinated in a yogurt and tomato paste marinade that is spiked with delicious seasonings. The result is tender, moist and ridiculously delicious grilled chicken kebabs.
So, with summer in full force, it’s time to fire up that grill and give these Lebanese Grilled Chicken Kebabs a try.
LEBANESE GRILLED CHICKEN KEBABS RECIPE
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts - (cut into small 1” chunks)
- 1 pint cherry tomatoes
- 2 large zucchini - (cut into chunks)
- ¾ cup plain, nonfat Greek yogurt
- 2 tbsp balsamic vinegar
- 6 cloves garlic - (minced)
- 2 tsp oregano
- 1 tsp paprika
- tbsp olive oil
- ¼ cup tomato paste
- 1 tsp cumin
- ¼ tsp allspice
- Juice from 1 lemon
- Salt and pepper to taste
Instructions
- In a small bowl, mix together all ingredients except the chicken and vegetables.
- Place the chicken chunks into the mixture, and mix to coat. Cover, place in refrigerator and marinate chicken overnight or at least 5 hours.
- Preheat grill to medium heat. Skewer chicken and vegetables.
- Grill about 8-10 minutes, or until chicken is cooked through. After removing from grill, place skewers in a large pot or roasting pan and cover with a lid, letting it rest about 10 minutes before serving. This helps the chicken keep moist.
4 Comments
Just wanted to circle back around on these. Made them for the 4th of july and people RAVED about them. They said the chicken was so moist. The next day I took the leftovers and nuked them thinking to myself, oh well, there goes the moisture and boy was I wrong. They were just as good as the day before! I’m making this marinade for two thick pork chops to throw on the grill and cannot wait!
These are absolutely amazing! One of the best things I have ever made. We loved them!!!
Oh. My. I made this last night. You know the dinner scene in “What About Bob” where they’re eating and Bill Murray is REALLY enjoying his food? That’s what my house sounded like. This is so good, I couldn’t believe I actually made it and it didn’t come from a Lebanese restaurant. Thank you! It’s an outstanding recipe.
being 1/2 middle eastern, 1/2 italian, i grew up with lots of these foods but grandpop did alot of lamb kabobs. glad to see a chicken recipe that i can use and stay on track. i’ll be making these for my 4th of July party next weekend! thank you!