Chicken Kabob

Growing up in Amman, Jordan, my dad has always enjoyed grilling at the roof top terrace at our house in Jabal Amman. Starting form the age of 4, I would watch him prepare, and listen to his vivid stories about favorite places to get his ingredients, including his long drives to the Red Sea shore in Aqaba. He would travel miles to get to local farmers, meat and fish producers- all to get the freshest most wholesome product that is out there! His collections of spices was a favorite- each dedicated to a certain type of dish.

Here is a variation on my dad’s Chicken Kabob recipe where I use HOT Zaatar in the mix!


The Marinade

  • 2 lbs Chicken Breast- cut into ¾ inch cubes (or thighs, legs with bone in)
  • ½ Medium Onion- medium diced
  • 2-3 Cloves Garlic- crushed
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 3 tbsp Lemon Juice
  • 3 tbsp HOT (or regular) Zaatar seasoning
  • 1 tsp Salt
  • ½ tsp pepper
  • ¼ tsp Nutmeg


Mix all ingredients in a marinade bag by swishing around.  Pour out 1/4 cup for basting.

Add the Chicken in.  Use a heat sealer to seal the bag.  Massage the Chicken into the marinade and refrigerate for 1-2 hours. 

Alternatively, you can use a mixing bowl.  Whisk the marinade ingredients in the bowl then add the Chicken. Mix in the marinade and the chicken to cover.

Vegetables:  cut out in cubes of about ¾ x ¾ inches of each Red Peppers, Green Peppers, and Shallots.  Shallots can be substituted with Red or Yellow Onions.  


If using wooden skewers: soak skewers with water to avoid excessive burning of the wood. 

If using metal skewers: spray oil to cover the skewers.

Skewer a couple of vegetable pieces, followed by chicken, then vegetables, and so on. Skip this step if using chicken thighs/ legs with bone in.


Warm the grill.  Spray oil on the skewered chicken and vegetables.  Place skewers directly on the grates.  Cook on medium-high for 4-5 minutes each side. 

With a basting brush, bast or brush on the saved marinade generously .

Let it cook for an additional 5 minutes on medium-low temperature. 

Whole thighs/ legs require double the time about 30 minutes.  Make sure chicken is fully cooked to an internal temperature of at least 165F.

If Baking

You may choose to use the oven for baking the chicken instead of grilling. 

Warm the oven to 375F.  Spray oil on shallow bake sheet/ pan.  Bake the chicken for about 30-45 minutes or until the internal temperature is at least 165F.

Sprinkle with Hot Zaatar for added flavor – top that! Serve with green salad, hummus or baba ghanouj dips.

Sahtein! (to your health)

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