Chicken Kebabs with Tahini Slaw and Garlic-Herb Yogurt Sauce
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 4 to 5 servings
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 4 to 5 servings
Ingredients
Garlic-Herb Yogurt Sauce:
Slaw:
Chicken Kebabs:
Pita:
Directions
Special equipment:
3/4-inch-wide metal skewers- For the sauce: In a bowl, combine the Greek yogurt, dill, mint, parsley and garlic. Add the lemon juice, olive oil, salt and pepper. Stir well until all the ingredients are fully incorporated. Taste and the adjust seasoning if needed.
- For the slaw: In a large bowl, combine the red cabbage, red onion and parsley.
- In a small bowl, whisk together the tahini, olive oil, lemon juice, vinegar, honey, salt and pepper. Add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Pour the dressing over the cabbage mixture and toss well to coat evenly. Let the slaw sit for about 10 minutes to allow the flavors to meld. Taste and adjust the seasoning if needed. Serve immediately or refrigerate for up to a few hours before serving for a more developed flavor.
- For the chicken kebabs: Mix the chicken, onion, parsley, Greek yogurt, olive oil, salt, cumin, pepper, zaatar, cinnamon and garlic in a large bowl. Using your hands, combine the mixture until evenly incorporated. (This can be done a day in advance and stored in the fridge.)
- Line a sheet tray with parchment paper and rub 2 tablespoons olive oil over the parchment paper. With gloves or your hands, rub another teaspoon olive oil on your hands to avoid the chicken sticking. Divide the mixture into 8 to 10 equal portions and shape into 6-inch-long pieces. Slide 3/4-inch-wide metal skewers through the center of each kebab. If needed, refrigerate the portioned chicken for 30 minutes to help keep their shape. Allow the meat to come back to room temperature before placing on the grill pan, to ensure even cooking,
- Heat the grill pan rubbed with 2 tablespoons olive oil over medium-high heat until hot. Add the skewers four at a time. Rotate every 2 to 3 minutes until cooked through, 10 to 12 minutes. Add more oil as needed. You may need to lower the heat a bit on the second batch.
- For the pita: In a small saucepan, combine the butter, sumac, garlic powder and salt. Heat and stir over low heat until the butter is melted.
- Warm up the pita bread two at a time in the microwave for 20 to 25 seconds, or in a preheated oven set at 250 degrees F for 8 to 20 minutes.
- Brush the butter mixture on the warm pita bread and sprinkle lightly with a little more salt, if desired. Assemble the pitas with the chicken, yogurt sauce and slaw.
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