These Spiced Chicken Kebabs are the PERFECT way to get some last minute summer grilling inspo on your plate! Paired with a light salad and a yogurt dipping sauce, they are delish!
Kosher salt and freshly cracked black pepper to taste
4handfulsfarmers market lettuce
1cupfresh mint leaves, stems removed
1cupcilantro leaves, stems removed
½cupthinly sliced radishes
½cupthinly sliced Persian cucumbers
½cupthinly sliced green onions
Instructions
For the meat: Combine the sumac, cumin, coriander and paprika in a small bowl. In a larger bowl. combine ¾ of the spice mixture, the onion, garlic, salt and chicken and use your hands to thoroughly incorporate. Refrigerate the chicken mixture for 2 hours and up to 4. If using wooden skewers, soak them in water for an hour before cooking
While the meat is marinating, make the tzatziki and stir in the ground cumin.
Shape each kabob onto two skewers (you should get five or six kabobs from 1 pound of chicken) and place on a plate or pan coated with olive oil; turn the kabobs to coat both sides with a light layer of oil. Before grilling, sprinkle both sides with the remaining ¼ portion of the spice mixture. Grill over a medium flame for roughly 4 minutes per side (depending on the thickness of the kabob and the heat of the fire) until cooked through
Stir together the lemon juice and zest, sumac, olive oil, salt and pepper and toss with the greens, mint leaves, cilantro leaves, radish, cucumber and scallions and pile on next to the kabobs. Serve with the yogurt sauce on the side.
Notes
Want to make these in the oven? Just make sure the skewers are properly soaked so they stay moist. And then bake until an internal thermometer registers the chicken as fully cooked.