Chicken Kababs Recipe

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

Submitted By: Anu Spain 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.
Ingredients
  • 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.

Quick Shopping List


Baharat Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 2 ounces
$4.49
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Jillian S. Said:

Delicious!

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

Karin D. Said:

wonderful and with complete meal idea.

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