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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Chicken Kebabs
(adapted from Mark Bittman Grilled or Broiled Chicken Kebabs, How to Cook Everything)

Well-seasoned grilled or broiled kebabs will make anyone a convert to dark-meat chicken.


About 1 1/2 pounds boneless chicken thighs,cut into 1 1/2-inch chunks

1 large onion
, quartered

2 tablespoons olive oil

Juice of 1 lemon

1 tablespoon minced garlic
 (4 lg cloves)

Salt and freshly ground black pepper

3 bay leaves, crumbled

1 T. Zaa’tar spice mix**



For the marinade: in a large bowl combine onion, oil, lemon juice, garlic, salt, pepper, bay leaves, and Zaa’tar. Marinate the chicken in this mixture for at least a few minutes, preferable an hour or so, or even longer—up to overnight—in the refrigerator.

If you’re using wooden skewers (you’ll need at least 6) soak them in warm water at least 1/2 hr before you’re ready to cook. Heat a charcoal or gas grill to moderate heat or the broiler on low and put the rack about 4 inches from the heat source.

Thread the chicken and onion alternately onto skewers, leaving a little space between pieces.

Broil or grill, turning once or twice, until the chicken is cooked through, 12 to 15 minutes (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink).


**Zaa’tar can be replaced with 1t. of thyme and 1 t. sumac. If you can’t find sumac or Zaa’tar you can sprinkle kebabs with lemon after they’ve finished cooking.


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