Ingredients
Scale
For the kebabs:
- 4–5 4 oz skinless, boneless chicken thighs, trimmed of excess fat and cut into ½” cubes
- ¼ cup olive oil
- 1½ tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp ground turmeric
- 1 tsp sea salt
- ½ tsp smoked paprika
- ¾ tsp garlic powder
- ¾ tsp ground coriander
To serve:
- parsley
- lime wedges
- thinly sliced red onion
- hummus
- laffa bread
Instructions
- Combine the spices in a bowl. Add the cubed chicken and olive oil, and mix well to combine. Cover and refrigerate for a minimum of 30 minutes, and up to 12 hours. The longer it marinates, the tastier it’ll be!
- Take 12-15 wooden or metal skewers. If you’re using wooden skewers, soak them for half an hour so they don’t burn and catch fire on the grill. Thread the marinated chicken onto the skewers — I like to thread them longways so there’s more surface area to grill.
- Preheat the grill to medium-high heat and grease it by dipping a few paper towels in vegetable oil then, using tongs, rub them carefully over the grates until glossy.
- Place the kebabs on the grill and cook until golden brown, around 5-6 minutes per side. Use tongs to turn them. They should be charred in places.
- Transfer to a platter and scatter with parsley and sliced red onion. Squeeze with fresh lime. Serve with warm laffa bread and hummus.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Grilling
- Method: Grill
- Cuisine: Israeli