Mediterranean Style Chicken Kebabs by Vanessa Haberman | @platesandpetals

Perfect Lag Ba’omer kebab with a Mediterranean twist to it!

Mediterranean Style Chicken Kebabs
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  1. 1.5 lbs boneless skinless chicken thighs, cubed and placed in a ziplock.
  2. Into the ziplock add 1 tsp each paprika, smoked paprika, cumin, garlic powder, and a pinch of salt. Drizzle in 2 tbsp olive oil to and mix until the chicken is well coated.
  1. Soak wooden skewers in water for 20 minutes prior to threading the chicken pieces on, to prevent burning when they make contact with the grill, or use metal skewers.
  2. Grill, turning to char on each side.
  3. These juicy and flavorful kebabs can be served over an Israeli salad, or what i like to call chopped crunchy salad, which is 3 large radishes diced , 3-4 Persian cucumbers diced , 2 bulbs peeled and diced kohlrabi. Dress them with the juice of a small lemon, 2 tbsp olive oil, and a sprinkle of salt and pepper.
  1. Optional but highly recommended: drizzle the kebabs and/or the salad with a generous amount of your favorite tahini. Basmati rice or smashed potatoes can round out the meal for those wanting a starch, but i prefer lighter grill nights!
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Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!

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