Nickel Allergy Friendly Lebanese Chicken Kebabs

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Lebanese Chicken Kebabs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!