Middle Eastern BBQ Chicken Kabob Bun
Prep Time :
35 min
Cook Time :
15 min
Total Time :
50 min
Serves
4
Ingredients
| 4 sliced GadouaTM Hot Dog 6 Buns | |
| 1 cup plain whole milk Greek yogurt | |
| 2 tbsp. extra-virgin olive oil | |
| 2 tsp. paprika | |
| 1/2 tsp. cumin | |
| 1/8 tsp. cinnamon | |
| 1/2 tsp. crushed red pepper flakes (remove if kids don’t enjoy any spice) | |
| Zest from one lemon | |
| 2 tbsp. freshly squeezed lemon juice, from one lemon | |
| 1 3/4 tsp. salt | |
| 1/2 tsp black pepper | |
| 5 garlic cloves, minced | |
| 2-1/2 to 3 pounds pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces | |
| 1 large red onion, cut into 1-inch chunks | |
| 1 thinly sliced cucumber | |
| 4 large leaves of romaine lettuce | |
| 1/2 cup tahini sauce | |
| Vegetable oil, for greasing the grill |
Instructions
| 1 | In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. |
| 2 | Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. |
| 3 | Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. |
| 4 | Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. |
| 5 | Lightly toast buns on grill. Remove and dress with tahini sauce, lettuce and sliced cucumbers. |
| 6 | Remove buns and gently remove metal skewer from the meat and vegetables. |
| 7 | Serve with sweet potato fries and dip. |