Chicken Kababs Recipe

Average Rating:

Categories: Appetizer, Chicken, Low-Sodium Recipes, Main Dish, Middle Eastern, Poultry

Submitted By: Anu from Chicago.

Chicken Kababs Notes

We make these year round. Great for barbecues or for mid-winter dinners. We have been making chicken kababs in yogurt-spice marinade for years, but the Baharat spice mix makes it easier. Yogurt is a great tenderizer for meat. If marinated overnight, the kababs take minimal time and effort to put together.

  • 4 boneless, skinless chicken breasts
  • 1 cup plain yogurt (middle-eastern if available)
  • 3 cloves garlic, minced
  • 1 tablespoon baharat spice blend
  • 2 lemons, juiced
  • 2 tablespoons olive oil
  • to taste, salt
  • 1 each, vegetables of your choice, cut into chunks (onions, zucchini, tomatoes, bell peppers)
Serves / Yields

4-6 servings

Preparation Instructions

Cut chicken into 1 1/2 inch cubes.

Mix the remaining ingredients thoroughly and check salt. Marinate the chicken for 2 hours or overnight in a sealed non-reactive container. Zip lock bags work well.

Oil skewers and thread chicken, alternating with vegetables. Baste vegetables with marinade. Grill, turning and basting occasionally, for 5-6 minutes or until done.

Helpful Hints

The kababs can also be cooked under the broiler.

Serve with Basmati rice or couscous with lemon wedges. A salad of romaine lettuce with cucumbers and tomatoes, sprinkled with olive oil, lemon juice and salt will round out the meal.

Photo by Dan Williamson.

Quick Shopping List

Baharat Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 2 ounces

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Jillian S. Said:


Make it Again? Jillian S. would make this recipe again.

Karin D. Said:

wonderful and with complete meal idea.

Make it Again? Karin D. would make this recipe again.