4.7 from 88 votes
Grilled Chicken Kabobs with Zesty Garlic Marinade
Grilled Chicken Kabobs with a zesty garlic marinade are prepared by seasoning chicken cubes generously with a blend of paprika, thyme, nutmeg, and cardamom, then marinated with garlic, lemon juice, onions, and olive oil for flavor and tenderness. Threaded onto skewers with bell peppers and red onions, they grill to juicy, flavorful perfection. The accompanying tahini sauce adds a creamy, nutty complement to the grilled meat and vegetables.
Prep Time
30 mins
Cook Time
5 mins
Marinating Time
2 hrs
Total Time
35 mins
Servings:
12
skewers
Calories:
1478 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Chicken Kabobs
- 2 teaspoons paprika Spanish
- 1 teaspoon thyme dried
- 1 teaspoon ground nutmeg
- 1/4 teaspoon green cardamom ground
- salt
- black pepper
- 2 pounds chicken breast cut into large cubes (1 1/2-inch or so in thickness, boneless, skinless
- 15 garlic minced, cloves
- 3 lemon juiced
- 1 yellow onion sliced
- 1/2 cup extra virgin olive oil
- 1 green bell pepper cut into 1 1/2-inch pieces
- 1 red bell pepper cut into 1 1/2-inch pieces
- 1 red onion cut into 1 1/2-inch pieces
For the Tahini
- 1 tahini sauce recipe
Instructions
- Make the spice blend: In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.
- Marinate: In a small bowl, whisk together the garlic and citrus juice. Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle (about 1/4 cup) of extra virgin olive oil. Toss the chicken to ensure it's well-coated. Cover and refrigerate for 2 to4 hourIf you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.
- Get ready: While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium-high heat.
- Grill: Lightly oil and heat a gas grill or griddle to medium-high heat. Grill the chicken kabobs, turning occasionally until chicken is cooked through (internal temperature should register 165°F), 10-12 minutes.
- Serve: Place a kabob on a warm pita, and drizzle with tahini sauce.
Cup of Yum
Notes
- If using bamboo skewers, soak them in water for at least 1 hour to prevent burning during grilling.
- To cook indoors, broil the kabobs on a lightly oiled sheet pan, flipping after 5 minutes to finish cooking evenly.
- Refrigerate any leftover kabobs in airtight containers and consume within 3 days for best freshness.
- For overnight marinating, omit lemon juice initially and add it 30 minutes before cooking to keep chicken tender.
Nutrition Information
Calories
147.8kcal
(7%)
Carbohydrates
6.1g
(2%)
Protein
8.8g
(18%)
Fat
10.2g
(16%)
Saturated Fat
1.5g
(8%)
Cholesterol
24.1mg
(8%)
Potassium
244.1mg
(5%)
Fiber
1.4g
(6%)
Vitamin A
531IU
(11%)
Vitamin C
28.5mg
(32%)
Calcium
21mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12 skewers
Amount Per Serving
Calories 1478
% Daily Value*
| Calories | 147.8kcal | 7% |
| Carbohydrates | 6.1g | 2% |
| Protein | 8.8g | 18% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 24.1mg | 8% |
| Potassium | 244.1mg | 5% |
| Fiber | 1.4g | 6% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 21mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.