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Shwarma Chicken Kebab

Name: Shwarma Chicken Kebab
Prep time: PT13.5M
Cook time: PT31.5M
Total time: 45 min
Yield: 3
Cuisine: Israel
Ingredients: Boneless chicken thighs 50 ounce; Israeli Olive oil 1/4 Cup; Ground Cumin 1.5 Tsp; Ground black pepper 1 Tsp; Ground turmeric 1 Tsp; Dead sea Salt 1 Tsp; Smoked paprika 1/2 Tsp; Garlic powder 3/4 Tsp; Ground coriander 3/4 Tsp; To serve:; Parsley; Lemon wedges; Thinly sliced red onion

Anyone interested in bringing some Israeli flavors to their grill should try this chicken kebab recipe. With a little bit of prep work, you can enjoy some deliciously spiced chicken. Serve it with some pita bread, hummus, and other Israeli salads and you’ll feel like you’re in Israel

serves:

Difficulty:

5 / 10

cook time:

45 min

Ingredients

Boneless chicken thighs 50 ounce

Israeli Olive oil 1/4 Cup

Ground Cumin 1.5 Tsp

Ground black pepper 1 Tsp

Ground turmeric 1 Tsp

Dead sea Salt 1 Tsp

Smoked paprika 1/2 Tsp

Garlic powder 3/4 Tsp

Ground coriander 3/4 Tsp

To serve:

Parsley

Lemon wedges

Thinly sliced red onion

Instructions

Step 1

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!

Step 2

Take 12-15 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.

Step 3

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.

Step 4

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.

Step 5

Transfer to a platter and scatter with parsley and sliced red onion. Squeeze with fresh lemon. For a full Israeli experience, serve with hummus and fresh pita bread.

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