Middle Eastern Chicken Kebabs
(courtesy of Radi and Naaz Rejoub, owners, Midtown Market in Reno. Serves 4 to 6)
These delicious kebabs are easy and summer perfect.
1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika
⅛ teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon if you don’t like heat)
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 garlic cloves, minced
2½ pounds boneless, skinless chicken thighs (or 2 pounds boneless, skinless chicken breasts, trimmed of any excess fat and cut into large, bite-sized pieces)
1 large red onion, cut into wedges
Vegetable oil, for greasing grill
In medium bowl, combine yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic.
Thread chicken on metal skewers, folding if pieces are long and thin, alternating occasionally with red onions. Be sure not to overcrowd skewers. (Note: You’ll need between 6 and 8 skewers.) Place kebabs on baking sheet lined with aluminum foil. Spoon or brush marinade all over meat, coating well. Cover and refrigerate at least 8 hours or overnight.
Preheat grill to medium-high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer skewers to platter and serve.
