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Baharat Chicken Kebabs

Baharat Chicken Kebabs
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.

Submitted by: Anu from Chicago, Illinois
Yield: 4-6 servings


Featured in this Recipe

Baharat, Arabian Blend



Jar, 1/2 Cup, 2.2 oz.


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

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.

More About This Recipe

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.


Based on 3 reviews

Customer Reviews

Ian martin Turner

Absolutely tasty I’m addictive to these
Kebab and shish
Make my own now , rather than get from a chippy

Jillian S


Karin d

wonderful and with complete meal idea.

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