Chicken kebabs might be one of the most famous chicken dishes of the Middle East. It has roots in the Ottoman Empire, namely the Turkish tavuk sis or the chicken skewer, which can be found on every street wherever food is served. This is a perfect summer grilled dish. To plate it as a restaurant-like dish, add the grilled cherry tomatoes and the sumac onions with a lots of warm pita.
José Andrés singles out the marinade as the amazing component which he says will make its way into our regular rotation. I agree with him totally after I’ve made the chicken kebabs, starting with marinating the chicken pieces for a few hours.
To make the marinade, toast the cumin and caraway seeds in a small dry pan over medium heat, for about 1 minute. Transfer to a spice grinder and coarsely grind. Pour into a mixing bowl and add the salt, yogurt, garlic, olive oil, Harissa, and lemon juice, then stir well. Once you have the chicken marinated and the grill is fired, the tasty and smokey chicken kebabs will be ready after 10 to 12 minutes under heat.
The other amazing and worthwhile component is the sumac onions. I decide to include the sumac onions recipe here because it plays a key supporting role in adding Mediterranean flavor to the chicken dish. At the same time, it takes only minutes to put together and its effect is stunning. Sumac is ubiquitous in Turkish cuisine, adding color and a bright acidity. Together with raw sweet onions, such as Vidalia, it’s a side not to be missed and should be added to our “regular rotation.”
Marinated Chicken Kebabs with Sumac Onions | José Andrés
Ingredients
- FOR THE MARINADE:
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon kosher salt
- 1/2 cup Greek yogurt
- 2 teaspoons minced garlic
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Harissa
- 2 tablespoons fresh lemon juice
- FOR THE CHICKEN:
- 1 1/2 pounds boneless, skinless chicken thighs
- Extra-virgin olive oil
- Flaky sea salt
- About 12 grilled cherry tomatoes
- 1/2 cup sumac onions
- FOR THE SUMAC ONIONS:
- 1 large sweet onion, quartered lengthwise and thinly sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon sumac
- Pinch of ground allspice
- 1 tablespoon finely chopped parsley leaves
- 2 tablespoons extra-virgin olive oil
- Kosher salt
Instructions
To make the marinade, toast the cumin and caraway seeds in a small dry pan over medium heat, about 1 minute, then transfer to a spice grinder and coarsely grind. Pour into a mixing bowl and add the salt, yogurt, garlic, olive oil, Harissa, and lemon juice, then stir well.
Lay the chicken thighs flat on a cutting board and, with a sharp knife, trim off any extra fat and bone fragments, then quarter each thigh into about 2-inch cubes. Add the chicken to the marinade and stir to coat. Cover and refrigerate for at least 2 hours or, preferably, overnight.
Heat up a grill, preferably charcoal; a gas grill set to medium-high will work as well.
Divide the chicken pieces among four skewers, preferably long flat metal ones. Be sure to pierce the meat through the center of each piece of chicken so it holds well to the skewer while cooking. Keep the chicken pieces close together on the skewer.
Lay the skewers on the grill and cook until browned, about 6 minutes. Turn the kebabs over and cook until the other side is browned and the chicken is cooked through, about 6 more minutes. Transfer the skewers to a clean work surface, drizzle with olive oil, and sprinkle with flaky salt.
Carefully remove the chicken from the skewers, using a fork to slide the meat off, then place on a serving platter. Add the grilled tomatoes, sumac onions and large spoonful of garlicky yogurt (optional).
TO MAKE THE SUMAC ONIONS:
Put the onions in a mixing bowl, sprinkle with vinegar, sumac, allspice, and parsley and drizzle with olive oil. Toss well and season with salt.
The onions can be kept covered and refrigerated for 1 week.
Notes
Adapted from Zaytinya by José Andrés
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