Chicken Shish Kabob (Kebab) with Tabbouleh
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Main Course, Dinner
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Cuisine
Turkish
Chicken Shish Kabob (Kebab) with Tabbouleh
Description
Chicken Shish Kabob involves cubing boneless chicken thighs and marinating them with a blend of sumac, paprika, olive oil, lemon juice, salt, and black pepper. Diced red pepper and onion alternate with the marinated chicken on skewers. The kebabs are grilled until cooked through, turning regularly. An internal temperature of 160-165°F ensures doneness, but firmness to touch can also be a guide.
The accompanying tabbouleh is prepared by boiling bulgur wheat, which is then cooled and combined with finely diced cucumber and tomato, and chopped fresh parsley and mint. It is dressed simply with lemon juice and olive oil, providing a fresh, herby contrast to the smoky grilled chicken.
Together, the grilled chicken kabobs and tabbouleh create a light yet satisfying meal balancing protein and vegetables with bright citrus notes. This dish highlights regional spices and fresh herbs for authentic flavors.
Ingredients
Shish kebab
- 3 chicken thigh boneless
- 1 red pepper
- 1 onion
Marinade
- 1/2 tsp sumac
- 1/2 tsp paprika
- 1 tsp olive oil
- 1/2 lemon
- salt
- black pepper
Tabbouleh
- 80 g bulgur
- 1 cucumber
- 1 tomato
- 2 bunches parsley
- 10 mint leaves
- 1/2 lemon
- salt
- black pepper
- 1 tbsp olive oil
Instructions
- Cube the meat and marinate with sumac, paprika, olive oil, lemon juice, salt, and pepper.
- Dice the pepper and onion.
- Soak the skewers in water. Arrange the meat, peppers, and onions on the skewers.
- Grill for about 10-15 minutes, turning every couple minutes to ensure even cooking. The chicken is cooked when the internal temperature reaches 160-165°F (70-75°C). Typically, the chicken is done cooking when it feels firm to the touch, if you don't have a thermometer on hand.
- For oven cooking, place the skewers on a baking tray in a preheated oven at 400°F (200°C) for about 15 minutes, then place under the broiler for another minute to brown a bit.
For the tabbouleh:
- Boil the bulgur in salted water, drain, and rinse with cold water.
- Peel and finely dice the cucumber. Cut the tomato into quarters, remove the seeds, and finely dice. Finley chop the parsley and mint.
- Put together the cucumber, tomato, bulgur, mint, and parsley, and mix with the lemon juice and olive oil. Season with salt, and pepper.
- Serve the warm skewers over the warm or refrigerated tabbouleh.
Notes
User Reviews
Overall Rating
4.9
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