You'll need skewers and either a grill pan or access to an outdoor grill. There are lots of spices here, some less likely to be in your pantry than others, but it's actually an easy meal to put together. Once again, the hardest part is letting it marinate -- 30 minutes to 12 hours is recommended -- the longer it marinates, the better the flavor will be! Michael sometimes skewers cherry tomatoes and peppers to cook on the grill at the same time, but that's up to you. Before serving, add a squeeze of lime (really makes it pop, says Michael), and serve with hummus, pita bread, sliced red onion, tzatziki, and/or cooked white rice. Any leftovers (ha!) can be unskewered and served with lettuce, olives, tomatoes, or even pomegranate seeds for a perfect lunch
¼ cup olive oil, plus more to coat peppers if using
1½ teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1 teaspoon sea salt
½ teaspoon smoked paprika
¾ teaspoon garlic powder
¾ teaspoon ground coriander (the seed of cilantro but with a totally different taste)
¼ cup parsley, chopped, for garnish (optional)
1 red pepper, cut in half and seeded (optional)
1 yellow pepper, cut in half and seeded (optional)
1 dozen cherry tomatoes (optional)
2 limes (optional)
1 tablespoon vegetable oil to brush onto grill
Instructions
Combine the spices in a bowl. Add the cubed chicken, (and even the peppers and tomatoes if using), and olive oil and mix well to combine. Put into a large ziploc bag, seal and refrigerate for a minimum of 30 minutes and up to 12 hours.
Take 12 - 15 wooden or metal skewers (if you use wooden ones, soak them for half an hour so they don't burn on the grill) and thread the marinated chicken onto the skewers (Michael suggests threading them lengthwise so there's more area that hits the grill.)
At this point you can also thread 6 cherry tomatoes onto skewers also.
Preheat your grill or grill pan to medium-high and grease it by lightly brushing vegetable oil on the grates -- careful here. Use a long brush or use paper towels dipped in oil and use tongs to apply.
Place the peppers and skewered tomatoes, if using, on the grill, and cook for about 5 minutes each side, until charred but not burnt.
Place the kebabs on the grill and cook until golden brown, about 5 - 6 minutes per side. Use your long tongs to turn them -- it's ok if they're charred in places.
Transfer to a platter, top with roasted red peppers if using, and scatter with parsley and sliced red onion, if desired. Another squeeze with fresh lime and then serve.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/07/31/marble-cake-and-schwarma-kebabs/