Chicken Ghallaba Recipe
Classic or Lemon Oregano (Add.50). Marinated & Grilled Chicken Breast Kabobs.
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Ingredients
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Marinated Chicken
Lemon-Oregano Option (extra $0.50)
Assembly & Grill
Method
Marinated Chicken
- 1
Prep chicken
Trim any fat from the chicken breasts and cut into 1 to 1 1/2-inch cubes so they will cook evenly on skewers (about 18–24 cubes from 1.5 lbs).
- 2
Make marinade
In a medium bowl whisk together the Greek yogurt, 2 Tbsp olive oil, 2 Tbsp lemon juice, minced garlic, ground cumin, ground coriander, paprika, black pepper, kosher salt, and red pepper flakes (if using) until smooth.
- 3
Combine and marinate
Add the chicken cubes to the marinade and toss until every piece is well coated. Cover and refrigerate at least 1 hour, preferably 3–4 hours. Do not exceed 12 hours for best texture. If you selected the Lemon-Oregano option, stir the chopped oregano and lemon zest into the marinade before adding the chicken.
Assembly & Grill
- 4
Prepare skewers and grill
If using wooden skewers, soak them in water 30 minutes before grilling to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly.
- 5
Thread chicken onto skewers
Remove chicken from refrigerator. Thread 3–4 pieces of chicken snugly but not squashed onto each skewer to form kabobs about 1" thick. Leave a little space between pieces so heat circulates evenly. Discard excess marinade or bring to a boil if you plan to use it as a sauce.
- 6
Grill the kabobs
Brush the assembled skewers with 1 Tbsp olive oil. Place kabobs on the preheated grill. Cook 3–4 minutes per side, turning once or twice, until the exterior is charred in spots and an instant-read thermometer inserted into the center reads 165°F (74°C). Total cook time should be about 10–12 minutes depending on heat and cube size.
- 7
Rest and finish
Transfer kabobs to a clean plate and let rest 5 minutes to redistribute juices.
- 8
