Chicken Kebab Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1 to 1-1/4 inch cubes so they thread evenly on skewers.

Make marinade

In a large bowl combine 3 tbs olive oil, Greek yogurt, lemon juice, chopped oregano, grated garlic, Aleppo pepper, smoked paprika, ground cumin, 1.5 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate

Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will intensify flavor but still keep tender).

While the chicken marinates, place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt and heat just until sugar and salt dissolve and liquid is warm (about 2 minutes). Pour the hot brine over the onion slices, press down to submerge, cool to room temperature, then refrigerate for at least 30 minutes. These will keep refrigerated for up to 2 weeks.

Preheat a grill, grill pan, or broiler to high (about 450–500°F / 230–260°C). If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.

Thread marinated chicken cubes onto skewers, leaving a little space between pieces for even cooking. Brush the grill or grill pan lightly with neutral oil to prevent sticking.

Place skewers on the hot grill or grill pan. Cook 3–4 minutes on the first side until nicely charred, then rotate and cook another 3–4 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Total cook time ~6–9 minutes depending on heat and piece size. Avoid overcooking to keep chicken juicy.

Remove skewers and let rest 3–5 minutes before serving.

While the chicken cooks, halve tomatoes lengthwise if small or into large wedges if larger. Toss with 1 tbs olive oil, 1/4 tsp kosher salt and 1/2 tsp Aleppo pepper.

Place tomatoes cut-side down on the hot grill or in a cast-iron skillet over high heat. Cook undisturbed 2–3 minutes until edges char and blister, then flip and cook another 1 minute just to soften. Remove and keep warm.

Arrange chicken skewers on a platter with charred tomatoes and pickled red onion alongside.

Sprinkle whole fresh oregano leaves over the chicken and tomatoes, add a final pinch of Aleppo pepper if desired, and serve with lemon wedges for squeezing over the kebabs.

Serve immediately. Leftover chicken (without skewers) can be refrigerated up to 3 days.