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Shwarma Chicken Kebab
Anyone interested in bringing some Israeli flavors to their grill should try this chicken kebab recipe. With a little bit of prep work, you can enjoy some deliciously spiced chicken. Serve it with some pita bread, hummus, and other Israeli salads and you’ll feel like you’re in Israel 
Ingredients
Boneless chicken thighs
50 ounce
Israeli Olive oil
1/4 Cup
Ground Cumin
1.5 Tsp
Ground black pepper
1 Tsp
Ground turmeric
1 Tsp
Dead sea Salt
1 Tsp
Smoked paprika
1/2 Tsp
Garlic powder
3/4 Tsp
Ground coriander
3/4 Tsp
To serve:
Parsley
Lemon wedges
Thinly sliced red onion
Instructions
Step 1
Combine the spices in a bowl. Add the cubed chicken and olive oil, and mix well to combine. Cover and refrigerate for a minimum of 30 minutes, and up to 12 hours. The longer it marinates, the tastier it’ll be!
Step 2
Take 12-15 skewers. (If you’re using wooden skewers, soak them for half an hour so they don’t burn and catch fire on the grill.) Thread the marinated chicken onto the skewers.
Step 3
Preheat the grill to medium-high heat and grease it by dipping a few paper towels in vegetable oil then, using tongs, rub them carefully over the grates until glossy.
Step 4
Place the kebabs on the grill and cook until golden brown, around 5-6 minutes per side. Use tongs to turn them. They should be charred in places.
Step 5
Transfer to a platter and scatter with parsley and sliced red onion. Squeeze with fresh lemon. For a full Israeli experience, serve with hummus and fresh pita bread.
Recipe made with our
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424 Salt110 gr
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