How To Make Easy Flavor Packed Kebabs At Home
Recipe Overview
Overview
Kebabs are a quintessential summer dish, and this recipe takes them to the next level with three distinct spice rubs. The Turkish rub, with its blend of pul biber and garlic granules, offers a savory depth that pairs beautifully with chicken. The Palestinian rub, featuring sumac, brings a tangy brightness that complements grilled vegetables perfectly. Lastly, the Moroccan rub introduces earthy warmth with turmeric and cinnamon, making it a versatile option for various meats.
What I love about these kebabs is how quickly they come together. The spice rubs can be made ahead of time, allowing you to whip up a flavorful meal in minutes. Simply coat your meat with the rub and some olive oil, skewer, and grill. It’s a fantastic way to enjoy a flavorful meal without the hassle of marinating for hours.
These kebabs are not just for meat lovers; they can easily be adapted for vegetables or plant-based proteins. The spice blends are so robust that they elevate any ingredient they touch. Whether you’re hosting a summer barbecue or just looking for a quick weeknight dinner, these kebabs are sure to impress. Plus, they’re a great way to experiment with different flavors and ingredients, making each grilling session unique.
Recipe Details
Steps & Tips
Combine 2 tbsp of pul biber flakes, 1 tbsp of garlic granules, 1 tbsp of oregano, 1 tbsp of sumac, 1.5 tsp of cumin, 1.5 tsp of black pepper, and 1 tbsp of salt in a container.
Add 2 tbsp of Palestinian za'atar, 2 tbsp of sumac, 1 tsp of black pepper, and 0.5 tsp of cayenne pepper to a container, then mix in 2 tsp of salt.
Mix 1 tbsp of ground turmeric, 1 tbsp of black pepper, 1.5 tsp of ground ginger, 1.5 tsp of ground cumin, 1 tsp of cayenne pepper, 0.75 tsp of cinnamon, and 2 tbsp of salt in a container.
Cut boneless chicken thighs into bite-sized pieces.
Tip: Start with juicy meat like boneless chicken thighs for the best results.
Add 2 tbsp of Turkish rub and 1.5 tbsp of olive oil to 500g of chicken and mix well.
Mix 2.5 tbsp of Palestinian rub with 2 tbsp of olive oil for 500g of chicken.
Combine 5g of fresh parsley and 5g of fresh coriander with 1 tbsp of Moroccan spice mix, 2 cloves of garlic, 1 tbsp of lemon juice, and 1 tbsp of olive oil.
Fold each piece of chicken in half and slide onto skewers, using 6 to 7 pieces per skewer.
Tip: Spread the pieces on the skewer to avoid compression for even cooking.
Cook skewers over white hot coals for 10 to 12 minutes, rotating every couple of minutes.
Mix 2 tbsp of honey, 2 tbsp of lemon juice, and 1 minced clove of garlic.
Tip: Use a glaze to add sweetness and acidity for enhanced flavor.
Combine 20g of tomato paste, 1 tsp of paprika, and 50ml of water.
Tip: Brush the glaze onto the skewers to amplify their flavors.
Take the skewers off the grill once cooked through.
Tip: Serve kebabs immediately after grilling to enjoy peak juiciness.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using boneless chicken thighs ensures juicy kebabs due to their fat content.
- •The Turkish spice rub combines pul biber, garlic granules, and oregano for a savory kick.
- •Sumac adds a tangy flavor to the Palestinian-inspired rub, enhancing the overall taste.
- •Cayenne pepper provides heat in the Moroccan rub, balanced by the warmth of cinnamon.
