Lemony Grilled Chicken Kebabs

These traditional Israeli shishlik, or chicken shish kebabs, draw their sharp lemony flavors from a few hours' marinating. In Israel, the kebabs are traditionally cooked directly over extremely hot coals, rather than on a grill. According to Michael Solomonov, the open-coal technique makes the meat that much juicier.


Slideshow: Amazing Chicken Recipes


  • Total Time:
  • Servings: 4
  • Time(Other): PLUS 3 HR MARINATING

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  • 1 medium onion, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds skinless, boneless chicken thighs
  • Ground sumac, for dusting (see Note)
  • Tahini, for serving

How to make this recipe

  1. In a blender or food processor, puree the onion with the lemon juice, salt and pepper. In a large, shallow glass or ceramic dish, coat the chicken thighs with the marinade. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12.

  2. Light a grill. Remove the chicken thighs from the marinade and pat dry with paper towels. Thread the chicken thighs onto four 10-inch metal skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 8 minutes. Lightly dust each skewer with ground <em>sumac</em>. Serve right away, with tahini for dipping alongside.


Sumac, a tangy Middle Eastern spice, is available at specialty shops and online at Kalustyan's.

Contributed By Published May 2013

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