We love making kebabs for dinner parties as they are easy to make and impressive to serve. This is also a great camping dish because you can prep the chicken before you go. To get it to keep until you reach your campsite, marinate meat in a ziplock bag and freeze it before placing it in your cooler.
We always make our kebabs with dark meat as it’s much harder to screw up and just tastes better. And if you want to add veggies to your kebabs like in our photo (which was actually taken on a camping trip by our nephew), you do you!
If you don’t have skewers or just don’t feel like/have the time to be messing with cutting up chicken, this recipe also works great if you leave the thighs whole. And you don’t want to grill, you can bake it in the oven for 30 minutes at 425°. Perfect for a weeknight dinner!
Makes: 16 Skewers
Chicken kebabs are our go-to for dinner parties, weeknight meals (see hack in recipe!) and especially for camping. Impress your friends with our super easy recipe!
4 garlic cloves, finely chopped
1/2 tsp Kosher salt
1/3 C olive oil
3 TBSP plain yogurt
2 lbs boneless, skinless chicken thighs, cut into 2” pieces
2-3 garlic cloves, minced
2 lemons, juiced
Handful of mint or flat leaf parsley (for serving, optional)
1 1/2 TBSP Masi Masa Ras El Hanout Spice Blend (~1/2 pack)
1/2 C olive oil
1 tsp Kosher salt (optional)
Vegetable oil (for grilling)
Place garlic on a cutting board, add a pinch of salt, and mash with the side of a chef’s knife until a fine pulp.
Transfer garlic paste to a small bowl and drizzle in olive oil while whisking.
Very gradually whisk yogurt into garlic mixture until emulsified. (If you add the yogurt too quickly, the sauce will break. (If it does break, gradually whisk in 1 tsp water just before serving.)
In a medium bowl, combine minced garlic, olive oil, lemon juice and lemons (after you squeeze the juice out of them), 1 tsp Kosher salt and 1 1/2 TBSP Masi Masa Ras El Hanout Spice Blend.
Toss chicken in bowl, cover and chill at least 2 hours (up to 16 hours).
Place skewers on a platter and sprinkle with roughly torn mint leaves or parsley.
Place garlic sauce in a couple of small bowls to share at the table.