AUTHENTIC Lebanese Chicken Kabobs

Ingredients

• 2 pounds Boneless Skinless Chicken Breast (cut into 1‑1.5 inch cubes)
• 0.5 cup Whole Milk Yogurt (plain, unsweetened)
• 0.25 cup Lemon Juice (freshly squeezed)
• 0.25 cup Olive Oil (extra‑virgin)
• 1.5 tablespoons Tomato Paste (canned)
• 6 cloves Garlic Cloves (minced)
• 1 teaspoon Paprika (sweet paprika)
• 1 teaspoon Ground Cinnamon
• 0.5 teaspoon Ground Ginger
• 0.5 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 8 Skewers (bamboo, pre‑soaked 30 min or metal)
• 4 Pita Bread (warmed before serving (optional))

Instructions

1. Cut the Chicken

   Place the chicken breasts on a cutting board and cut into uniform 1‑1.5 inch cubes.

   Time: PT10M

2. Prepare the Marinade

   In a mixing bowl combine yogurt, olive oil, lemon juice, minced garlic, tomato paste, paprika, cinnamon, ginger, oregano, salt, and pepper. Whisk until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken cubes to the bowl of sauce, toss to coat thoroughly, then transfer to a larger container if needed.

   Time: PT5M

4. Refrigerate to Marinate

   Place the covered container in the refrigerator for at least 4 hours, preferably overnight.

   Time: PT4H

5. Preheat the Grill Pan

   Heat a grill pan over medium‑high heat until very hot, about 5 minutes.

   Time: PT5M

   Temperature: 400°F

6. Thread Chicken onto Skewers

   Thread the marinated chicken cubes onto skewers, optionally alternating with onion wedges for extra flavor.

   Time: PT5M

7. Grill the Skewers

   Place the skewers on the hot grill pan. Grill 5‑8 minutes per side, turning once, until the chicken is nicely charred and the internal temperature reaches 160‑165°F.

   Time: PT14M

   Temperature: 400°F

8. Rest and Serve

   Remove the skewers, let the chicken rest 2‑3 minutes, then serve on warm pita with generous garlic sauce, pickles, and any desired veggies.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

5 g

Fat

25 g

Fiber

1 g