Ingredients
Chicken Kebabs
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- Salt and pepper, to taste
- Wooden or metal skewers, soaked if wooden
Bulgur Pilaf
- 1 cup bulgur wheat
- 2 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Salt, to taste
- Fresh parsley, chopped, for garnish
Herbed Feta Sauce
- 1 cup crumbled feta cheese
- 1/2 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- 1 clove garlic, minced
- Juice of half a lemon
- Salt and pepper, to taste
Additional Toppings and Sauces
- Pickled onions or green onions, chopped
- Harissa sauce, for serving
- Tahini sauce, for serving
- Sliced cucumber
- Sliced radishes
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, and pepper. Add the cubed chicken thighs and mix well to coat all pieces evenly. Cover and marinate in the refrigerator for at least 30 minutes to allow flavors to infuse.
- Cook the Bulgur Pilaf: Heat olive oil in a medium saucepan over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Add the bulgur and stir to coat in the oil and onion mixture. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes until bulgur is tender and liquid is absorbed. Fluff with a fork and season with salt to taste. Garnish with chopped parsley.
- Make the Herbed Feta Sauce: In a food processor or blender, combine crumbled feta, Greek yogurt, fresh dill, fresh mint, minced garlic, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Skewer and Grill the Chicken: Thread the marinated chicken pieces onto soaked wooden or metal skewers. Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 4-5 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Assemble and Serve: On plates, serve a generous portion of bulgur pilaf, topped with grilled chicken skewers. Drizzle with herbed feta sauce and add pickled onions or green onions, sliced cucumber, and radishes. Serve alongside harissa and tahini sauces for added flavor customization.
Notes
- For best results, marinate the chicken overnight if possible to enhance flavor and tenderness.
- Bulgar can be substituted with couscous or quinoa if preferred.
- Wooden skewers must be soaked in water for at least 30 minutes prior to grilling to prevent burning.
- Adjust spiciness by varying the amount of harissa sauce used.
- The herbed feta sauce can be prepared a day ahead and stored in the refrigerator to develop flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
