Mediterranean Grilled Chicken Kabobs + Cayenne Tahini Sauce
Just in time for summer, check out these AMAZING Mediterranean Grilled Chicken Kabobs!
So about these Mediterranean grilled chicken kabobs, they get their round flavor from spices like paprika, thyme, nutmeg and a hint of ground green cardamom. And their intensity and succulence come from a garlic-lime-olive oil marinade. How Mediterranean can you get, right?!
Because there is about 15 garlic cloves and juice of three limes in this marinade, it acts well in infusing flavor and tenderizing the chicken cubes. Of course you can feel free to cut back on the garlic, but in my humble opinion, the flavor is just right and is well-balanced once the chicken kabobs are nicely cooked and charred on an outdoor grill.
12 minutes on the grill is all it takes to have these chicken kabobs ready for your dinner party!
Ready? Here is the step-by-step for these easy grilled chicken kabobs:
Ingredients
- 2 tsp paprika or hot paprika
- 1 tsp dried thyme
- 1 tsp ground nutmeg
- ¼ tsp ground green cardamom
- Salt (preferably sea salt or himalayan salt) and pepper
- 4-5 boneless skinless chicken breasts (2 lb), cubed
- 1 yellow onion, sliced
- ½ cup olive oil
- 15 garlic cloves, minced
- 3 large limes, juice of
- 1 green bell pepper, cut into 2" pieces
- 1 red bell, cut into 2"pieces
- 1 red onion, cut into 2" pieces
Cayenne Tahini Sauce
- ½ cup tahini
- ⅓ cup water
- 1½ tbsp white vinegar
- ½ tsp garlic powder
- ½-1 tsp cayenne pepper
- Salt (preferably sea salt or himalayan salt) and pepper
Instructions
Instructions
In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.
A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be pre-soaked in water for at least 1 hour before using).
Lightly oil and heat a gas grill on medium, covered. When ready, grill the chicken kobabs on medium heat, turning occasionally, for 12-15 minutes, or until the chicken juices run dry.
To make the cayenne tahini sauce, whisk the tahini and water together in a bowl until smoother. Add the vinegar and continue to whisk, and if needed add more water. Finally season with the garlic powder, cayenne, salt and pepper. Whisk again to combine.
Serve the chicken kabobs with a side of the cayenne tahini sauce and pita bread
