Blazing Chicken Kabob
don't miss the cooking video below!

Mediterranean Inspired Blazing
Chicken Kabob makes great
grilling. A Cooking for The King
exclusive new, moist chicken
breast recipe.
And don't miss the kosher kabob
how-to video below!  

The Kosher Chicken Kabobs ~fromCooking for The King

6 boneless chicken breast halves, tenders separated
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper flakes
~less, if you just want heat, not fire
4 garlic cloves, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil
1 1/2 tablespoons lemon juice, from 1/2 lemon
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley

1. Preheat oven to 350 degrees. In a small oven proof pan mix together paprika, cumin. thyme, red pepper flakes. Toast spices in preheated oven 1-2 minutes until fragrant.

2. Using a mortar and pestle or the flat side of a large knife, mash together the garlic cloves and salt until a paste forms. Transfer to a small bowl or measuring cup and mix with toasted spices, black pepper, olive oil, lemon juice, and parsley.

3. Cut chicken into 1 1/2” cubes. Place in a large sealable plastic bag or storage container with a tight fitting lid. Pour marinade over all. Cover, shake to coat well and refrigerate several hours to overnight.

4. Spray cold grill grates with nonstick cooking spray and preheat medium high. Using metal skewers or bamboo ones which have been soaked in warm water for 30 minutes, skewer chicken. Discard marinade. Grill 3 minutes per side or until firm to touch. Alternatively, broil skewered chicken in a pan placed on the second shelf of the oven for 3 minutes per side or until firm and well-browned.

Makes: 6 to 8 servings ~ Must make ahead
Active time: 30 minutes ~ Marinate 4 to 24 hours

How to make Cooking for The King's Blazing Chicken Kabob
If video does not show in the above space, click here.

~Accompaniments~
Roasted Potatoes
Israeli Salad
Corn and Tomato Salad

~Recommended: Make Middle Eastern Chicken Kabob part of your
Lag b'Omer menu~


Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.

Featured in Mishpacha, the Jewish Press, Hamodia and Yated!  Fabulous, easy to prepare cuisine designed to bring majesty to your menu ~

The Shana Tova Salad from the only cookbook you'll need for Rosh Hashanah recipes!

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