Charred Chicken Kebab Platter with Garlic Toum
Juicy chicken thigh kebabs marinated in a bold blend of yogurt, sumac, and warm spices, then grilled until beautifully charred and smoky. Served on a lavish platter with fluffy rice, grilled vegetables, pickled turnips, and a cloud of whipped garlic toum that ties every bite together.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup plain full-fat Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon sumac
+ 18 more ingredients
Instructions
In a large bowl, whisk together yogurt, olive oil, sumac, paprika, cumin, allspice, cinnamon, grated garlic, lemon juice, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Make the toum: In a food processor, pulse the garlic cloves with salt until finely minced. With the motor running, add lemon juice, then begin drizzling in oil in a very thin, steady stream. Continue processing until thick and emulsified like mayonnaise. Add ice water and pulse until fluffy. Refrigerate until serving.
Preheat grill or grill pan to high heat. Thread marinated chicken onto skewers, alternating with onion wedges and bell pepper chunks.
Grill the kebabs for 4-5 minutes per side, turning occasionally, until the chicken is charred in spots and cooked through (internal temperature of 165 degrees F).
Arrange the kebabs on a large platter over warm pita bread. Add pickled turnips, sliced tomatoes, and fresh herbs around the platter. Serve the garlic toum on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI