Ingredients

The following ingredients have 11 Servings
  • 1 pound boneless skinless chicken thighs (cut into large pieces)
  • 1 pound boneless skinless, thin-cut chicken breasts, (cut into large pieces)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon ground sumac
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon freshly grated nutmeg
  • 4 cloves garlic (grated)
  • 1 large lemon (juiced)
  • 2 tablespoons extra light olive oil (or other light flavorless oil)
  • 10 to 12 wooden skewers (soaked for at least 1 or more hours in water)
  • minced parsley (for serving)

Instruction

  • In a large bowl toss chicken with salt, cardamom, sumac, oregano, paprika, cinnamon, white pepper, ground clove and nutmeg. Grate in the garlic and squeeze in the juice from a large and juicy lemon. Lastly, pour the oil.
  • Toss to combine, cover and marinate on the counter for 20-30 minutes.
  • Meanwhile preheat your grill to medium-high heat (about 500°).
  • Once the chicken has marinated, thread onto the soaked skewers. Alternating between thigh and breast meat so each skewer has a little of both.
  • Place the skewers on the hot grill grates, immediately turn the heat down to medium and close the cover. Cook for only a few minutes before using tongs and turning the kebabs. Once the chicken is fully cooked (after about 5 to 8 minutes) remove from the grill.
  • Slide chicken off of the skewers and serve as is, in pita with tomato, cucumber and onion as a sandwich or on top of a salad. Either way, be sure to serve it with garlic sauce.