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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.
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.
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.
This recipe was provided by Anu Spain from Chicago.