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Chicken Shish Kabob (Kebab) with Tabbouleh

An extremely delicious Turkish chicken kabob recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Course: Main Course , Dinner
Cuisine: Turkish

Ingredients

Shish kebab
  • 3 boneless chicken thighs
  • 1 red pepper
  • 1 onion
Marinade
  • 1/2 tsp sumac
  • 1/2 tsp paprika
  • 1 tsp olive oil
  • 1/2 lemon
  • salt
  • pepper
Tabbouleh
  • 80 g bulgur
  • 1 cucumber
  • 1 tomato
  • 2 bunches parsley
  • 10 mint leaves
  • 1/2 lemon
  • salt
  • pepper
  • 1 tbsp olive oil

Instructions

    Cup of Yum
  1. Cube the meat and marinate with sumac, paprika, olive oil, lemon juice, salt, and pepper.
  2. Dice the pepper and onion.
  3. Soak the skewers in water. Arrange the meat, peppers, and onions on the skewers.
  4. 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.
  5. 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:
    Cup of Yum
  1. Boil the bulgur in salted water, drain, and rinse with cold water.
  2. Peel and finely dice the cucumber. Cut the tomato into quarters, remove the seeds, and finely dice. Finley chop the parsley and mint.
  3. Put together the cucumber, tomato, bulgur, mint, and parsley, and mix with the lemon juice and olive oil. Season with salt, and pepper.
  4. Serve the warm skewers over the warm or refrigerated tabbouleh.

Notes