Ingredients
- 2 teaspoon sSpanish paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground green cardamom
- Salt
- Pepper
- 2 pound sboneless skinless chicken breasts, cut into large cubes (1 1/2-inch or so in thickness)
- 15 garlic clove s, minced
- 3 lemons, juiced
- 1 yellow onion, slice d
- 1/2 cup Extra virgin olive oil
- 1 green bell pepper, cut into 1 1/2-inch piece s
- 1 red bell pepper, cut into 1 1/2-inch piece s
- 1 red onion, cut into 1 1/2-inch piece s
- 1 tahini sauce recipe
Instructions
- Make the spice blend: In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.
- Marinate: In a small bowl, whisk together the garlic and citrus juice.
- Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top.
- Add a generous drizzle (about 1/4 cup) of extra virgin olive oil.
- Toss the chicken to ensure it's well coated.
- Cover and refrigerate for 2 to4 hourIf you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.
- Get ready: While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium high heat.
- Serve: Place a kabob on a warm pita, and drizzle with tahini sauce.
