Baharat Chicken Thigh Kebabs
Wooden or metal skewers
1 ½ - 2 lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Tbsp Rumi Baharat spice blend
1 Tbsp fresh lemon juice
¼ cup fresh parsley leaves, roughly chopped
Pita bread, tzatziki sauce, hummus, and/or pickled veggies for serving (optional)
Cut the chicken into 1-inch cubes and season on all sides with salt and pepper.
In a large mixing bowl, whisk together the olive oil, lemon juice, and Baharat spice blend. Add the chicken to the bowl and toss to coat. For more flavorful and tender chicken, let marinate in the refrigerator for at least 1 hour, up to overnight. However, your chicken will still be delicious if cooked right away!
When ready to cook, remove the chicken from the marinade and thread onto wooden or metal skewers.
Heat a grill, grill pan, or large skillet over medium-high/high heat. Once hot, place the chicken on the grill (you should hear it sizzle). Grill until deep char marks appear on the bottom side, about 4-5 minutes.
Flip your kebabs and continue grilling until well charred on the other side and cooked through, about 4-5 minutes more. (If your chicken is getting too dark before it's cooked through, move over indirect heat or lower the heat until cooked through).
Transfer to a serving plate and let rest for at least 5 minutes before serving. Top with fresh parsley and serve alongside pita bread, tzatziki sauce, pickled veggies, or other sides of your choice!