(No Ratings Yet)
Loading...Cubes of chicken thigh are soaked in a fragrant blend of yogurt, lemon, garlic, and Egyptian warm spices, then threaded with onion and bell pepper for a smoky, juicy kebab. Served with toasted pita and a generous dollop of garlic sauce, this is a beloved Egyptian street-food classic that brings warm, earthy flavors to the grill.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings (8 skewers)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 24 gFat
- 6 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 6 gSugar
- 44 gProtein
- 640 mgSodium
- 720 mgPotassium
- 135 mgCalcium
- 3.5 mgIron
- 55 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the marinade
- 2 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
- 1 cup plain whole-milk yogurt
- 4 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
For the skewers
- 1 large red onion, cut into 1.5-inch chunks
- 1 green bell pepper, cut into 1.5-inch pieces
- 1 yellow or red bell pepper, cut into 1.5-inch pieces
- 2 tablespoons olive oil, for brushing
For serving
- 4 pita breads, warmed
- 1 cup Egyptian garlic sauce (toum)
- 1 cup pickled chilies or mixed pickles
- 1/4 cup chopped fresh flat-leaf parsley
- Lemon wedges
Directions
- In a large bowl, whisk together the yogurt, garlic, lemon juice, olive oil, cumin, coriander, paprika, turmeric, allspice, salt, pepper, and cinnamon until smooth and well combined.
- Add the chicken cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 3 hours (preferably overnight) to let the warm spices penetrate the meat.
- If using wooden skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to medium-high heat (about 425 F).
- Thread the marinated chicken onto the skewers, alternating with pieces of red onion and bell pepper, leaving small gaps between pieces for even cooking. Lightly brush the vegetables with olive oil.
- Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is deeply charred at the edges and reaches an internal temperature of 165 F.
- Transfer the skewers to a platter, tent with foil, and let rest for 5 minutes to lock in the juices.
- Warm the pita breads on the grill for 30 seconds per side, then stack them on a plate covered with a clean kitchen towel to keep soft.
- Serve the skewers hot with warm pita, a bowl of garlic sauce, pickled chilies, fresh parsley, and lemon wedges for squeezing over the chicken.
Cook’s Notes
- Chicken thighs stay far juicier on the grill than breasts, which tend to dry out over high heat.
- For deeper spice flavor, marinate the chicken overnight and add a pinch of ground ginger or cardamom to the marinade.
- If you do not have a grill, broil the skewers on a foil-lined sheet 4 inches from the element for 10 to 12 minutes, flipping once.
- Serve alongside a simple salad of diced tomato, cucumber, red onion, and parsley dressed with lemon and olive oil for an authentic Egyptian plate.
- Leftover cooked chicken is excellent tossed into pita with extra garlic sauce and pickled chilies for next-day sandwiches.
