I know it's been a tough winter for most of you, but at this moment I am sitting in my San Diego living room with every window open and a very warm Santa Anna breeze wafting through. It's about 80° outside, down about 5 from yesterday. So yes I've been grilling and since Spring is only 3 days away, I hope most of you will be too - very soon.
This kebab recipe is extremely easy and packed with wonderful Middle Eastern flavors. I actually lived in Israel (Jerusalem) for 6 months during college, where I fell in love with the flavors of hummus, tahini, cumin, coriander, etc.. I always come back to these ingredients when looking for an exotic and flavorful dish.
If you can't break open the barbie yet use a grill pan or the broiler in your oven - they are worth it!
Grilled Chicken Kebabs with Green Tahini Marinade
Prep time: 20 minutes plus 2 hours for marinating
Cook time: 10 to 12 minutes
Yield: Serves 4 to 6
- 1/2 cup tahnini sauce
- 2 cloves garlic salt
- 1/2 teaspoon Kosher salt
- 2 tablespoons fresh lemon juice
- 1/2 cup packed fresh cilantro leaves with tender stems
- 2 pounds boneless skinless chicken breasts, cut into 1 1/2 inch cubes
- 10 skewers soaked in water for at least an hour
- Blend the marinade ingredients in a food processor and pour into a medium bowl. Add chicken cubes, cover and place in the refrigerator for 2 hours.
- Slide chicken onto skewers (about 4 to 5 pieces per skewer).
- Pre-heat grill to 400° F. Grill the skewers with the lid closed as much as possible, about 10 to 12 minutes, turning 2 to 3 times, until the meat is firm and opaque all the way through and nicely browned. Serve warm.
Based on a recipe from the NY Times.