Description
There’s something about food on a stick that just makes everything better especially these kebabs. I made them a while back and posted them on my instagram stories, and so many of your replied back with wanting the recipe. I did tweak a couple of things here and there to make this recipe even better and tastier.
Ingredients
Scale
- 1&½ pound chicken breast (about 3 breast) cut into 1 inch pieces
- 1 lemon zest of one lemon
- ½ lemon juice of half a lemon
- ¼ cup extra virgin olive oil
- ½ tsp ground pepper
- 1 tsp salt to taste
- ½ tsp chipotle chili powder
- 1 tsp cayenne pepper
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 3 tbsp cilantro chopped
- 1 tsp ginger grated
- 3 cloves garlic grated
Instructions
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In a large bowl or zip-lock bag, add and combine the garlic, ginger, cilantro, paprika, cumin, cayenne, chili powder, olive oil, lemon zest, lemon juice, salt and pepper. Add the chicken and combine everything together. Cover the bowl or seal the bag and place in the fridge for al least 1 hr or up to 12hrs.
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Heat a cast iron pan or grill over medium – high heat. Thread the chicken pieces onto skewers and cook the kebabs until they are slightly charred and cooked. Turn them occasionally 10-12 mins total. * If you don’t have time to skew the chicken just grill/roast the chicken in the oven at 375°F for 30-40 mins.
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Transfer to plate and serve with rice, naan or hummus of choice. Garnish with lemon wedges, and sliced onions.
- Prep Time: 60
- Cook Time: 15
- Category: dinner, entree
- Cuisine: Mediterranean
Keywords: beet hummus, kebabs, mexican rice, moroccan chicken, naan, spicy mac and cheese