Mediterranean Grilled Chicken Kebabs with Cayenne Tahini Sauce Recipe

grillmag April 3, 2016 0
Mediterranean Grilled Chicken Kebabs with Cayenne Tahini Sauce Recipe


For the Chicken Kabobs
  • 2 tsp paprika or hot paprika
  • 1 tsp dried thyme
  • 1 tsp ground nutmeg
  • ¼ tsp ground green cardamom
  • Salt and pepper
  • 4-5 boneless skinless chicken breasts (2 lb), cubed
  • 1 yellow onion, sliced
  • ½ cup olive oil
  • 15 garlic cloves, minced
  • 3 large limes, juice of
  • 1 green bell pepper, cut into 2″ pieces
  • 1 red bell, cut into 2″pieces
  • 1 red onion, cut into 2″ pieces
For the Cayenne Tahini Sauce
  • ½ cup tahini
  • ⅓ cup water
  • 1½ tbsp white vinegar
  • ½ tsp garlic powder
  • ½-1 tsp cayenne pepper
  • Salt and pepper


  1. In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
  2. Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.
  3. A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be pre-soaked in water for at least 1 hour before using).
  4. Lightly oil and heat a gas grill on medium, covered. When ready, grill the chicken kobabs on medium heat, turning occasionally, for 12-15 minutes, or until the chicken juices run dry.
  5. To make the cayenne tahini sauce, whisk the tahini and water together in a bowl until smoother. Add the vinegar and continue to whisk, and if needed add more water. Finally season with the garlic powder, cayanne, salt and pepper. Whisk again to combine.
  6. Serve the chicken kabobs with a side of the cayenne tahini sauce, fattoush salad and pita bread. Or, add this easy Mediterranean mezze party platter to complete the meal!

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