Chicken Kebab Recipe

Prepare and Marinate

Trim excess fat from the chicken thighs and, if large, cut each into 2 pieces for even cooking. Pat dry with paper towels.

In a large bowl combine 1 cup Greek yogurt, 3 tbs minced garlic, 2 tbs lemon juice, 2 tbs olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 0.5 tsp ground coriander seed (if using), 0.5 tsp black pepper, 1.5 tsp kosher salt and 0.25 tsp red pepper flakes (optional). Mix until smooth.

Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor penetration.

Remove chicken from refrigerator 30 minutes before cooking to bring closer to room temperature.

Cook the Chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Thread chicken pieces onto skewers if desired, leaving small gaps between pieces to ensure even heat, or leave whole for direct grilling.

Brush the chicken lightly with 1 tbs olive oil. Grill the chicken 6–8 minutes per side (if bone-in pieces, total 22–28 minutes), turning once, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) and exterior is nicely charred in spots.

Transfer cooked chicken to a plate, tent loosely with foil and let rest 5 minutes before serving.

While chicken marinates or cooks, make the garlic yogurt. In a small bowl combine 1 cup Greek yogurt, 1 tsp grated garlic, 0.5 tsp lemon zest, 1 tbs lemon juice, 1 tsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper and 1 tbs chopped parsley. Stir until smooth and refrigerate until ready to serve. Taste and adjust salt/lemon as needed.

Place thinly sliced red onion in a bowl. Add 1 tbs sumac, 1 tbs lemon juice, 1 tsp olive oil and 0.5 tsp salt. Toss to combine and let sit at room temperature for at least 10 minutes to soften and develop flavor. Chill if not using immediately.

Rinse the rice under cold water until the water runs clear; drain well.

Heat 2 tbs butter or olive oil in a medium saucepan over medium heat. Add 0.75 cups finely chopped onion and sauté 4–5 minutes until translucent.

Add 1 tsp minced garlic and the drained rice; stir and cook 1–2 minutes to toast the rice lightly (aroma will deepen).

Pour in 2.75 cups chicken stock, add 0.75 tsp salt and 0.25 tsp black pepper. Bring to a simmer, then reduce heat to low, cover tightly and cook undisturbed 15 minutes.

Remove from heat and let rest, covered, 8–10 minutes. Fluff with a fork and stir in 2 tbs toasted slivered almonds or pine nuts (if using) and 1 tbs chopped parsley.

Slice or leave chicken on skewers and arrange over a bed of rice pilaf. Spoon garlic yogurt alongside or drizzle over the chicken.

Top with sumac onions and sprinkle 0.5 tsp sumac and 2 tbs chopped parsley. Serve with lemon wedges for squeezing and extra yogurt on the side.

Enjoy warm. Leftover chicken stores in an airtight container in the refrigerator for up to 3 days; yogurt and onions separately for best texture.