Middle Eastern cuisine is so diverse, delectable, and different that there’s no one way to classify it. Whether it’s sharing a medley of dips amongst friends, or baking a spicy shakshuka, this region’s food’s possibilities are practically endless. Food from this region is all over destinations like Israel, Morocco, Tunisia, Lebanon, Persia, Turkey, and more.
Some countries adhere to their authentic recipes passed down from generation to generation, while others explore the act of fusion, combining classic recipes with new ingredients, giving a little love to different culinary traditions in exciting ways. While we love recipes like hummus and falafel, this week we decided to learn how to make a delicious oven-baked shish kabob.
No grill? No problem. These shish kebabs were designed to come out of the oven perfectly juicy and tender. But, this recipe works just as well over a medium-low flame on an outdoor grill.
2 lb chicken thighs, boneless/skinless, trimmed of any excess fat and cut into large bite-sized pieces
red onion (1 onion)
1 cup greek yogurt
1 tbsp Berbere seasoning
½ tsp nutmeg
½ tsp Aleppo pepper
Zest and juice from 1 lemon
5 cloves garlic, minced
2 tbsp olive oil
Salt & pepper, to taste
In a medium bowl, combine the yogurt, olive oil, seasonings, lemon zest, lemon juice, salt, pepper and garlic.
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat oven to 400 F. Uncover and roast chicken skewers for 20 minutes.
Drop temperature to 315 F and roast for another 30 minutes.
Move to broiler and broil for about 5 minutes on each side, or until chicken starts to brown.
Remove from broiler and allow to cool. Serve with rice pilaf and enjoy!