Eosinophilic Esophagitis Friendly Lebanese Chicken Kebabs
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.9(9)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
For the marinade
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
For grilling
- 1 tbsp extra-virgin olive oil, for grilling
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, cinnamon, black pepper, cayenne, and salt until combined.
- 2
Add the chicken pieces to the bowl and toss until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour and up to 8 hours.
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