Name: Alkofeia restaurants Chicken Kabab Recipe
Cook time: 3 h
Total time: 3 h
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 3 lbs boneless skinless chicken thighs; 1.5 cups plain yogurt (full-fat); 4 tbsp lemon juice; 3 tbsp olive oil; 6 cloves garlic; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp paprika; 0.5 tsp ground turmeric; 1 tsp ground black pepper; 2 tsp kosher salt; 0.5 tsp red pepper flakes (optional); 0.25 cups fresh parsley; 2 whole red bell peppers; 1 whole yellow bell pepper; 2 whole red onion; 2 whole zucchini; 20 whole wooden or metal skewers; 6 whole lemon wedges (for serving); 2 tbsp olive oil (for brushing); 0.25 cups fresh cilantro or parsley (chopped); 1 tsp sumac or extra paprika (optional); 0 to taste salt & pepper (to taste)

Method

Marinated Chicken

Prepare chicken

Trim fat from chicken thighs and cut into 1 to 1-1/4 inch cubes so they cook evenly. Aim for 8–10 pieces per thigh (about 60–70 total pieces) to feed 10 when plated with sides.

Make marinade

In a large bowl combine yogurt, lemon juice, 3 tbsp olive oil, minced garlic (finely mince or press all 6 cloves), ground cumin, ground coriander, paprika, turmeric, black pepper, kosher salt, and red pepper flakes if using. Whisk until smooth.

Marinate chicken

Add the cubed chicken to the marinade and toss to coat thoroughly. Mix in chopped fresh parsley. Cover and refrigerate for at least 4 hours, ideally 8–12 hours. If short on time, marinate at least 45 minutes.

Vegetables & Skewers

Prep skewers (if wooden)

If using wooden skewers, soak them in cold water for at least 30 minutes before grilling to prevent burning.

Prepare vegetables

While chicken marinates or 30 minutes before cooking, core and cut bell peppers into 1-1/2 inch squares. Peel and cut red onion into wedges separated into layers about 1-1/2 inches each. Slice zucchini into 1/3-inch thick half-moons or 1-inch rounds. Toss all vegetables lightly with 1 tbsp olive oil and a pinch of salt and pepper.

Thread skewers

Thread marinated chicken pieces onto skewers leaving a little space between pieces for even cooking. Alternate chicken with vegetables as desired (e.g., chicken - pepper - onion - chicken) leaving about 1 inch free at each end of the skewer for handling. Plan for roughly 2–3 skewers per person depending on skewer size; with 20 skewers total aim for 2 skewers per person for 10 servings.

Cooking

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). If using an oven, preheat broiler on high and place rack 6 inches from heat source. You can also use a hot grill pan on the stovetop.

Grill kababs

Brush assembled skewers lightly with remaining 1 tbsp olive oil. Place skewers over direct heat. Grill 3–4 minutes per side, turning every 3–4 minutes so each side gets a nice char—total cook time about 10–12 minutes depending on piece size. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear. If broiling, broil 4–6 minutes per side watching closely to avoid burning.

Rest

Remove skewers from heat and let rest 5 minutes to allow juices to redistribute.

Finish & Serving

Arrange skewers on a platter. Sprinkle chopped cilantro or parsley over the kababs and dust lightly with sumac or extra paprika if using. Serve with lemon wedges for squeezing over the kababs. Adjust salt and pepper to taste before serving.

Suggested accompaniments: rice pilaf, flatbreads, a simple cucumber-tomato salad, or tzatziki for dipping to complete the meal for 10.