Chicken Kebabs
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
10 kebabs
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Calories
38415 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian, Mediterranean, Middle Eastern
Chicken Kebabs
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Learn how to make these chargrilled and tender chicken kebabs full of spices like smoked paprika, turmeric, cumin, and more. These are packed full of protein for your next meal prep.
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Ingredients
Chicken
- 3 3 lb chicken thighs boneless and skinless
Saffron water
- 8 8 threads saffron
- ½ ½ tsp kosher salt Diamond Crystal preferred
- 1 1 tbsp hot water
Marinade
- 4 4 c quartered yellow onions
- ⅓ ⅓ c fresh garlic
- 4 4 tbsp fresh lemon juice
- 2 2 tbsp extra virgin olive oil
- saffron water from above
- ¾ ¾ c Greek yogurt
- 2 2 tsp dried smoked paprika
- 2 2 tsp dried turmeric
- 2 2 tsp dried cumin
- 2 2 tsp dried oregano
- ¼ ¼ tsp dried cayenne
- 2 2 tbsp kosher salt Diamond Crystal preferred
- ½ ½ tsp ground black pepper
Assembly
- 2-3 2-3 large bell peppers cut into 1-inch pieces
- 1 1 large purple onion cut into 1-inch pieces
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Instructions
Marinade
- Prep the 3 lb chicken thighs by removing any excess fat. Try your best to cut the thighs into even pieces, about two by one inch in size. Set aside.
- In a mortar and pestle, grind the 8 threads saffron with the ½ tsp kosher salt until it’s finely ground. Add the 1 tbsp hot water and let steep. Set aside.
- In a food processor, add the 4 c quartered yellow onions, ⅓ c fresh garlic, 4 tbsp fresh lemon juice, and 2 tbsp extra virgin olive oil. Blend until finely minced.
- In a mixing bowl, combine the onion mixture, saffron water, ¾ c Greek yogurt, 2 tsp dried smoked paprika, 2 tsp dried turmeric, 2 tsp dried cumin, 2 tsp dried oregano, ¼ tsp dried cayenne, 2 tbsp kosher salt, and ½ tsp ground black pepper. Mix until incorporated.
- Add the chicken pieces into the bowl and mix again.
- Transfer the chicken into a food storage container for at least 4 hours to marinade in the fridge. Remove the marinade at least 1 hour from the fridge to come to room temperature.
Grilling
- Cut the 2-3 large bell peppers and 1 large purple onion into 1-inch pieces.
- If you are using wooden skewers, soak them in water for at least 20 minutes.
- Skewer the chicken onto the kebab and alternatively with vegetables. Continue until you’ve skewered all the pieces. If you have extra vegetables, skewer them to make veggie kebabs.
- Grill the skewers for 15 minutes on each side, turning the skewers every 1-3 minutes.
- Use an instant-read thermometer to read the internal temperature of the chicken. Once it hits 165°F, remove them from the grill. You will likely need to cook them in multiple batches. Serve.
Equipments used:
Nutrition Information
Show Details
Calories
384.15kcal
(19%)
Carbohydrates
12.83g
(4%)
Protein
25.32g
(51%)
Fat
25.88g
(40%)
Saturated Fat
6.59g
(33%)
Polyunsaturated Fat
5.13g
Monounsaturated Fat
11.51g
Trans Fat
0.11g
Cholesterol
134.11mg
(45%)
Sodium
1628.31mg
(68%)
Potassium
537.95mg
(15%)
Fiber
2.55g
(10%)
Sugar
5.33g
(11%)
Vitamin A
1366.44IU
(27%)
Vitamin C
51.49mg
(57%)
Calcium
68.98mg
(7%)
Iron
2.01mg
(11%)
Nutrition Facts
Serving: 10kebabs
Amount Per Serving
Calories 38415 kcal
% Daily Value*
| Calories | 384.15kcal | 19% |
| Carbohydrates | 12.83g | 4% |
| Protein | 25.32g | 51% |
| Fat | 25.88g | 40% |
| Saturated Fat | 6.59g | 33% |
| Polyunsaturated Fat | 5.13g | 30% |
| Monounsaturated Fat | 11.51g | 58% |
| Trans Fat | 0.11g | 6% |
| Cholesterol | 134.11mg | 45% |
| Sodium | 1628.31mg | 68% |
| Potassium | 537.95mg | 11% |
| Fiber | 2.55g | 10% |
| Sugar | 5.33g | 11% |
| Vitamin A | 1366.44IU | 27% |
| Vitamin C | 51.49mg | 57% |
| Calcium | 68.98mg | 7% |
| Iron | 2.01mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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