5 from 10 votes
Spiced Chicken Kebabs
These spiced chicken kebabs feature ground chicken seasoned with a mix of sumac, cumin, coriander, and paprika, combined with finely diced onions and garlic for moisture and flavor. Marinating the mixture before shaping onto skewers enhances the taste. Grilling yields tender, flavorful kabobs served alongside a layered salad and cumin-spiced tzatziki sauce.
Prep Time
2 hrs 10 mins
Cook Time
10 mins
Total Time
2 hrs 20 mins
Servings:
2
people
Calories:
653 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Kebabs
- 2 teaspoons sumac
- 2 teaspoons cumin ground
- 2 teaspoons Coriander
- 1 teaspoon paprika
- 1 pound ground chicken light or dark meat
- ½ yellow onion super finely diced
- 4 cloves garlic finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly cracked
For the Yogurt Sauce
- 1 recipe tzatziki plus ½ teaspoon of cumin stirred in
For the Salad
- 1 lemon zested and juiced
- 1 tablespoon sumac
- ¼ cup olive oil
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 4 handfuls lettuce farmers market
- 1 cup mint fresh leaves, stems removed
- 1 cup cilantro leaves, stems removed
- ½ cup radish thinly sliced
- ½ cup Persian cucumber thinly sliced
- ½ cup green onion thinly sliced
Instructions
- For the meat: Combine the sumac, cumin, coriander and paprika in a small bowl. In a larger bowl. combine ¾ of the spice mixture, the onion, garlic, salt and chicken and use your hands to thoroughly incorporate. Refrigerate the chicken mixture for 2 hours and up to 4. If using wooden skewers, soak them in water for an hour before cooking
- While the meat is marinating, make the tzatziki and stir in the ground cumin.
- Shape each kabob onto two skewers (you should get five or six kabobs from 1 pound of chicken) and place on a plate or pan coated with olive oil; turn the kabobs to coat both sides with a light layer of oil. Before grilling, sprinkle both sides with the remaining ¼ portion of the spice mixture. Grill over a medium flame for roughly 4 minutes per side (depending on the thickness of the kabob and the heat of the fire) until cooked through
- Stir together the lemon juice and zest, sumac, olive oil, salt and pepper and toss with the greens, mint leaves, cilantro leaves, radish, cucumber and scallions and pile on next to the kabobs. Serve with the yogurt sauce on the side.
Cup of Yum
Notes
- Soak wooden skewers in water for at least one hour before grilling or baking to prevent burning.
- For oven preparation, bake the skewers until the chicken is fully cooked as measured by an internal thermometer.
Nutrition Information
Calories
653kcal
(33%)
Carbohydrates
20g
(7%)
Protein
44g
(88%)
Fat
47g
(72%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
29g
(145%)
Trans Fat
0.1g
(5%)
Cholesterol
195mg
(65%)
Sodium
2499mg
(104%)
Potassium
1768mg
(38%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2322IU
(46%)
Vitamin C
52mg
(58%)
Calcium
177mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 653
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 20g | 7% |
| Protein | 44g | 88% |
| Fat | 47g | 72% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 195mg | 65% |
| Sodium | 2499mg | 104% |
| Potassium | 1768mg | 38% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2322IU | 46% |
| Vitamin C | 52mg | 58% |
| Calcium | 177mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.