4.9 from 234 votes
Chicken Shish Kabob (Kebab) with Tabbouleh
This recipe pairs marinated chicken thigh pieces grilled on skewers with diced peppers and onions alongside a fresh tabbouleh salad. The chicken is seasoned with sumac, paprika, olive oil, lemon, salt, and pepper. The tabbouleh includes bulgur wheat, cucumber, tomato, parsley, and mint dressed with lemon juice and olive oil for a balanced meal combining robust grilled meat and vibrant salad.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
servings
Course:
Main Course, Dinner
Cuisine:
Turkish
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.
Cup of Yum
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.