These tender and juicy grilled chicken kebabs are marinated in bold warm spices. This Hungarian inspired recipe is balanced with rich and fresh citrus flavours. Serve with these delicious kebabs whipped cottage cheese and caramelized onion sauce!!
This recipe was created using the sweet Hungarian paprika that I love and grew up with adding it to many of our dishes. The sweet paprika, with cumin (which we use in some of our recipes) and a hint of cayene for heat or sometimes I use hot Hungarian paprika when combined creates this rich, bold and very flavourful.
Whether you use an indoor grill or outdoor grill, the flavours are there and you will appreciate the results of a very delicious meal. Just to keep in mind the lemon juice balances the boldness of these spices.
The whipped cottage cheese with caramelized onions were a delicious addition to this recipe. The hint of sweetness from the caramelized onions and honey with the creamy cottage cheese really set the stage for this recipe. We loved it!!
The sides to consider with these kebabs are roasted rosemary potatoes, asparagus, tomatoes, cucumber, rice or summer salad. I wanted to keep it simple and not have the any flavours battling with each other, since the chicken kebabs were the star of this dish.
INGREDIENTS FOR THIS RECIPE
Chicken: I used boneless and skinless chicken breasts since they are tender and juicy when not overcooked; another option is using the chicken thigh if you prefer
Himalayan salt: is the salt I use, and it doesn’t require using a lot to flavour, but salt is a must
Garlic: I added two cloves to the marinade for that pungent flavour
Paprika: use a sweet Hungarian paprika for a rich flavour
Cayenne pepper: added enough for a hint of heat, not to overpower or Hungarian hot paprika
Cumin: a wonderful sweet earthy spice adds so much flavour
Black pepper: an added seasoning
Lemon juice: adds that freshness to these kebabs
Thyme: adds that earthy, minty yet lemon flavour which was perfect for this recipe, if using dried thyme then add a teaspoon with fresh add a couple of sprigs
Extra Virgin Olive Oil: using a good quality oil is the best way to go
Garnish: fresh thyme and parsley added enough herb flavour without overpowering the flavours
HOW TO MAKE THIS DELICIOUS RECIPE
Cut the chicken breasts into strips and place into a zip-lock bag or bowl. To create a paste-like texture for the garlic, use either a mortar, grater dish or garlic press and if you don’t have either one, then take the garlic and smashing it on a cutting board with the side of your knife, remove the outer skin, and add pressure until it becomes a paste. Then transfer to a small bowl with the salt.
In the same bowl, add the paprika, cayenne pepper, cumin, black pepper, lemon juice, thyme and olive oil. Blend the marinade until all the ingredients are well combined. Add the marinade to the chicken and evenly coat all of the pieces. Cover with saran wrap if using a bowl, or seal if using a zip-lock bag. Refrigerate for minimum 2 hours before grilling.
Preheat the grill to 400℉ (204°C) and thread the chicken strips through the skewers creating a ribbon technique. You should get a total of 4 chicken skewers. Grill for 15-20 minutes until fully cooked, and turning them to create charred markings. Remove and set on a plate.
Try to avoid keeping the kebabs on the grill longer then suggested to avoid drying out the chicken. Leaving them on one side for 7 minutes and flipping them on the other side for another 5-7 minutes is long enough for juicy kebabs. Once they are transfer on a plate, then garnish with fresh thyme and parsley.
WHAT TO SERVE WITH THESE DELICIOUS KEBABS
The sides are endless when it comes to grilling meat or poultry. While the chicken is marinating is a perfect time to prepare your sides. Many of sides can be placed on the grill as well. If you grill potatoes, they take about 15-20 minutes and asparagus takes about 6 minutes. A great meal for an evening to impress your guests. Enjoy!! 🙂
TRY THESE DELICIOUS RECIPES
Grilled Paprika Chicken Kebabs
Equipment
- Outdoor or indoor grill
Ingredients
- 1 lb boneless, skinless chicken breast, cut into strips
- 1 tsp Himalayan salt
- 2 cloves garlic, paste
- 1 1/2 tsp Hungarian paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp thyme
- 3 tbsp extra virgin olive oil
- Garnish with fresh oregano and parsley
Instructions
- Cut the chicken breasts into strips and place into a zip-lock bag or bowl.
- To create a paste-like texture for the garlic, use either a mortar, grater dish or garlic press and if you don’t have either one, then take the garlic and smashing it on a cutting board with the side of your knife, remove the outer skin, and add pressure until it becomes a paste. Then transfer to a small bowl with the salt.
- In the same bowl, add the paprika, cayenne pepper, cumin, black pepper, lemon juice, thyme and olive oil. Blend the marinade until all the ingredients are well combined. Add the marinade to the chicken and evenly coat all of the pieces. Cover with saran wrap if using a bowl, or seal if using a zip-lock bag. Refrigerate for minimum 2 hours before grilling.
- Preheat the grill to 400℉ (204°C) and thread the chicken strips through the skewers creating a ribbon technique. You should get a total of 4 chicken skewers.
- Grill for 15-20 minutes until fully cooked, and turning them to create charred markings. Remove and set on a plate. Garnish with fresh thyme and parsley.
- Serve with whipped cottage cheese and caramelized onion.
