Mediterranean Chicken Kebabs

Is it even July 4th weekend if you don’t grill? Well, the weather this year on the east coast hasn’t been exactly favorable for grilling. This delicious chicken kebab recipe won’t let you miss the barbecue experience, even if you just make it in the oven.

Look how juicy it looks! It does take some fine-tuning until you figure out the golden ratio of time, temperature and broiling combination to get chicken that’s baked just right, seared on the outside, juicy to the core. This one really works for my oven, should be a good starting point for y’all, but I encourage you to get to understand your oven better 🙂

Ingredients:

1 lb chicken

1/4 tsp clove powder

1/4 tsp finely crushed black pepper

1/2 tsp cumin powder

1/2 tsp red chilli flakes

1/2 tsp crushed garlic

1/3 cup greek yogurt

1/ 4tsp smoked paprika

1 tbsp finely chopped parsley

salt

1 red bell pepper cut in large squares

1 large red onion cut in squares

Procedure:

• Cut the chicken tenders into 1.5 inch square pieces/ chunks
• Mix all the ingredients and marinate the chicken for at least half an hour at room temperature

• Thread the marinated chicken pieces on the skewers alternating with some red bell pepper and red onion squares

• Drizzle/ spray some oil before putting on the grill or in the oven
• Grill on medium high for 15 minutes
• If baking in an oven, preheat the oven to 450 F and bake for 10 minutes, turn over and bake for another 5 minutes. Finally broil on high for a couple of minutes
• I like to line the skewers over a baking sheet to avoid my oven from getting messy

• Serve hot. Works really well with some Hummus and pita