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Chicken Kabob Tray Recipe

Name: Gyro 101 - Scottsdales Chicken Kabob Tray Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1.25 lb boneless skinless chicken thighs (1-inch pieces); 0.5 cups plain Greek yogurt; 2 tbs olive oil; 2 tbs fresh lemon juice; 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1.25 tsp kosher salt; 0.5 tsp black pepper; 8 to taste wooden or metal skewers; 1 cups long-grain white rice (rinsed); 2 cups water or low-sodium chicken broth; 1 tbs butter or olive oil; 0.5 tsp kosher salt; 1 cups store-bought or homemade hummus; 1 cloves garlic (for sauce, grated or very finely minced); 1 tbs olive oil; 1 tsp lemon juice (for hummus garnish); 0.25 tsp salt; 2 cups mixed salad greens (or shredded romaine); 0.5 cups cucumber (diced); 0.5 cups cherry tomatoes (halved); 2 tbs red onion (thinly sliced); 2 tbs fresh parsley (chopped); 1 tbs olive oil (for dressing); 1 tsp red wine vinegar or lemon juice (for dressing); 0 to taste salt & pepper; 2 pieces pita bread (medium); 1 tsp butter or olive oil (for warming pita)

Inspired by Gyro 101 - Scottsdale

Time1h 5m

Serves2

Rice/Hummus/Garlic/Salad/2 Pita

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Ingredients

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Chicken & Marinade

1 1/4 lb boneless skinless chicken thighs (1-inch pieces)

1/2 cups plain Greek yogurt

2 tbs olive oil

2 tbs fresh lemon juice

3 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1 1/4 tsp kosher salt

1/2 tsp black pepper

8 to taste wooden or metal skewers

Rice

1 cups long-grain white rice (rinsed)

2 cups water or low-sodium chicken broth

1 tbs butter or olive oil

1/2 tsp kosher salt

Hummus & Garlic Sauce

1 cups store-bought or homemade hummus

1 cloves garlic (for sauce, grated or very finely minced)

1 tbs olive oil

1 tsp lemon juice (for hummus garnish)

1/4 tsp Celtic sea salt

Salad

2 cups mixed salad greens (or shredded romaine)

1/2 cups cucumber (diced)

1/2 cups cherry tomatoes (halved)

2 tbs red onion (thinly sliced)

2 tbs Fresh parsley (chopped)

1 tbs olive oil (for dressing)

1 tsp red wine vinegar or lemon juice (for dressing)

0 to taste salt & pepper

Pita & Finish

2 pieces pita bread (medium)

1 tsp butter or olive oil (for warming pita)

2 pieces lemon wedges (optional)

1/4 tsp sumac or smoked paprika (optional garnish)

Method

Chicken & Marinade

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into roughly 1-inch bite-sized pieces. In a bowl, whisk together Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper until smooth. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (up to overnight) for best flavor.

Skewer the chicken

If using wooden skewers, soak them in water for 15–30 minutes to prevent burning. Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates evenly. Set skewers on a plate while you heat the grill or oven.

Cook the chicken

Preheat a grill or broiler to medium-high (about 400–450°F / 200–230°C). Lightly oil the grates or a sheet pan. Grill or broil the skewers 3–5 minutes per side, rotating to get even browning, until exterior is charred in spots and internal temperature reaches 165°F (74°C). Rest skewers 5 minutes before serving; remove chicken from skewers if you prefer to plate pieces.

Rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. In a small saucepan, combine rinsed rice, 2 cups water or broth, 1 tablespoon butter or oil, and 1/2 teaspoon salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes (or according to package instructions) until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5–10 minutes, then fluff with a fork.

Hummus & Garlic Sauce

Place the hummus in a small bowl. Stir in 1 teaspoon lemon juice, 1 tablespoon olive oil and the grated/minced garlic clove; season with 1/4 teaspoon salt. Taste and adjust seasoning. If you prefer a thinner garlic sauce, whisk 2–3 tablespoons plain yogurt or water into the hummus until you reach desired consistency.

Spoon hummus onto the serving tray or plate and use the back of the spoon to create a shallow well for oil and garnish. Drizzle a little extra olive oil and sprinkle sumac or smoked paprika if using.

Salad

In a medium bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion and chopped parsley. In a small bowl whisk 1 tablespoon olive oil with 1 teaspoon red wine vinegar or lemon juice, season with a pinch of salt and pepper, then toss with the salad just before plating to keep greens crisp.

Pita & Finish

Warm the pita: brush each pita lightly with 1/2 teaspoon butter or olive oil and warm in a 350°F (175°C) oven for 5–7 minutes, on a skillet for about 30–60 seconds per side, or directly on a gas flame a few seconds per side until puffed and slightly charred. Keep wrapped in a clean towel to stay soft.

Assemble the tray: On a large serving tray or individual plates, place a mound of rice, a generous dollop of hummus with garlic and oil, a portion of salad, and 1–2 skewers (or removed chicken pieces) per serving. Add two warmed pitas to the tray, lemon wedges, and a sprinkle of sumac or smoked paprika on the hummus or chicken if desired.

Serving and storage: Serve immediately while chicken and pita are warm. Leftover chicken and rice keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven. Hummus and salad are best fresh.