Kebabs Recipe

Prepare and marinate chicken

Trim excess fat from chicken thighs and cut into 1 1/4" (3 cm) cubes. In a large bowl whisk together olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, salt and black pepper. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 45 minutes and up to 4 hours (longer will tenderize and flavor more).

Prep vegetables and skewers

While chicken marinates, cut red onion and bell pepper into 1" pieces. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Assemble skewers

Thread marinated chicken pieces onto skewers, alternating with onion and bell pepper pieces if desired. Leave a little space between pieces so heat circulates and they cook evenly.

Grill or broil

Preheat grill to medium-high (about 400°F / 200°C) or set oven broiler to high with rack 6" from heat. Oil the grill grates or brush skewers with a little oil. Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken reaches 75°C (165°F) and juices run clear and char appears in spots. If broiling, cook 8–10 minutes turning once until cooked through and lightly charred.

Rest and serve

Remove skewers and let rest 5 minutes. Serve hot with yogurt sauce, flatbreads, salad and lemon wedges.

Prepare kofta mixture

Place ground lamb in a large bowl. Add finely grated onion (squeeze out excess liquid if very wet), minced garlic, chopped parsley, ground cumin, ground coriander, allspice, cinnamon, salt and black pepper. Mix gently with your hands until uniformly combined but avoid overworking (about 30–45 seconds).

Shape on skewers

Divide mixture into 8 equal portions (~85 g each). Wet your hands slightly to prevent sticking. Take one portion and mold it around a flat metal skewer or long wooden skewer into a roughly 5–6" (12–15 cm) sausage shape, about 1" (2.5 cm) thick. Repeat with remaining portions. Brush koftas lightly with olive oil.

Grill or broil

Preheat grill to medium-high (400°F / 200°C) or set broiler. Grill kofta skewers 10–12 minutes, turning every 2–3 minutes, until nicely browned on all sides and internal temperature reaches 70–72°C (160–162°F). If broiling, cook 8–10 minutes, turning once or twice for even browning.

Rest and serve

Remove from heat and let rest 5 minutes. Serve with yogurt sauce, flatbreads and salad. Squeeze lemon over kofta to taste.

Make quick tzatziki-style yogurt sauce

In a small bowl combine plain Greek yogurt, finely diced cucumber, lemon zest, chopped dill or mint, a pinch of salt and a drizzle of olive oil. Stir to combine and adjust seasoning to taste. Chill until ready to serve.

Warm breads and assemble plates

Warm flatbreads or pita briefly on the grill (30–45 seconds per side) or in a hot skillet until pliable and lightly charred. Toss salad greens with a little olive oil and lemon juice or serve chopped tomato-and-parsley salad alongside. Serve two skewers per person (choose one chicken + one lamb, or two of one type) with a dollop of yogurt sauce, warmed bread, salad and lemon wedges.

Notes

Ensure marinades and raw meat utensils are kept separate. Cooking times vary by skewer thickness and grill heat — use an instant-read thermometer for accuracy. Leftover cooked kebabs keep covered in the refrigerator for up to 3 days.