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Chicken Skewer Recipe

Name: Ondus on the Waterfronts Chicken Skewer Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.25 lb boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces; 2 tbs olive oil (for marinade); 1 tbs fresh lemon juice; 2 cloves garlic, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 cups mayonnaise (use GF brand); 1 tsp harissa paste; 1 tsp lemon juice; 0.5 cloves garlic, grated or very finely minced; 1 tsp olive oil; 0.25 tsp salt; 1 cups store-bought or homemade hummus; 1 tsp extra virgin olive oil (for serving); 1 tbs fresh parsley, chopped; 2 each lemon wedges (optional); 0.5 cups red onion, thinly sliced; 0.5 cups cucumber, thin half-moons; 0.25 cups carrot, julienned; 0.25 cups white wine vinegar; 0.25 cups water; 1 tsp sugar; 0.5 tsp kosher salt; 0.125 tsp optional red pepper flakes; 4 each gluten-free pita or flatbread, halved; 1 tbs olive oil (for brushing); 8 each metal or soaked wooden skewers

Inspired by Ondus on the Waterfront

Time1h

Serves4

Grilled chicken thighs, hummus, pickled vegetables, grilled pita, harissa aoli (GF)

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Ingredients

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Chicken & Marinade

1 1/4 lb boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces

2 tbs olive oil (for marinade)

1 tbs fresh lemon juice

2 cloves Garlic, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Harissa Aioli (GF)

1/2 cups mayonnaise (use GF brand)

1 tsp harissa paste

1 tsp ReaLemon lemon juice

1/2 cloves garlic, grated or very finely minced

1 tsp olive oil

1/4 tsp Celtic sea salt

Hummus & Garnish

1 cups store-bought or homemade hummus

1 tsp extra virgin olive oil (for serving)

1 tbs Fresh parsley, chopped

2 each lemon wedges (optional)

Pickled Vegetables

1/2 cups Red onion, thinly sliced

1/2 cups cucumber, thin half-moons

1/4 cups carrot, julienned

1/4 cups white wine vinegar

1/4 cups water

1 tsp sugar

1/2 tsp kosher salt

1/8 tsp optional red pepper flakes

Grilled Pita & Assembly

4 each gluten-free pita or flatbread, halved

1 tbs olive oil (for brushing)

Skewer Extras

8 each metal or soaked wooden skewers

Method

Pickled Vegetables

Combine vinegar, water, sugar and salt in a jar or bowl; stir until sugar and salt dissolve. Add red pepper flakes if using.

Add sliced red onion, cucumber and carrot to the pickling liquid. Press down so vegetables are submerged. Let sit at room temperature for 20–30 minutes while you prepare other components, or refrigerate for up to 24 hours. Drain briefly before serving.

Harissa Aioli (GF)

In a small bowl, whisk together mayonnaise, harissa paste, lemon juice, grated garlic and olive oil until smooth. Season with 1/4 tsp salt, taste and adjust (add more harissa for heat or more lemon for brightness). Refrigerate until serving.

Chicken & Marinade

Place the cut chicken thigh pieces in a bowl. Add 2 tbs olive oil, 1 tbsp lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat thoroughly.

Cover and refrigerate to marinate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15 minutes before grilling.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy grill pan over medium-high heat. Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.

Brush grill grates or pan with a little oil. Grill skewers 3–4 minutes per side, turning once or twice, until exterior is charred in spots and internal temperature reaches 165°F (74°C). Total cook time should be about 8–12 minutes depending on piece size. Remove from heat and rest 3–5 minutes.

Grilled Pita & Assembly

Brush pita or flatbread lightly with 1 tbsp olive oil. Place on the hot grill or grill pan and warm 30–60 seconds per side until char marks appear and bread is pliable. Keep warm wrapped in a clean towel.

Spread about 2 tbsp hummus on each pita half. Arrange 2 chicken skewers or an equivalent amount of sliced grilled chicken on top of the hummus.

Top with a spoonful (about 1–2 tbs) of pickled vegetables per pita, drizzle 1 tsp harissa aioli over each, and sprinkle with chopped parsley. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon if desired.

To Serve

Serve immediately while chicken is warm. Offer extra harissa aioli and hummus on the side. Leftover skewered chicken can be refrigerated for up to 3 days.