Chicken Shish Kebab from Uni Kebab features tender, marinated chicken chunks skewered and grilled to perfection, showcasing a juicy, smoky flavor with charred edges and a vibrant blend of aromatic spices.
Equipments
- Skewers
- Grill (charcoal or gas)
- Mixing bowl
- Knife
- Cutting board
- Tongs
- Measuring spoons/cups
- Basting brush (optional)
- Plate or tray
Ingredients
- 2 lbs (900g) boneless, skinless chicken breast or thighs
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 large onion
Use boneless, skinless chicken thighs for a juicier and more flavorful Chicken Shish Kebab; chicken breasts can dry out quickly on the grill. Marinating the chicken in yogurt, lemon juice, and spices for at least 2 hours helps tenderize the meat and infuse it with aromatic flavors like paprika, cumin, and turmeric. Freshly minced garlic and a mix of ground coriander and cayenne pepper add a balanced depth and slight heat to the dish. Ensure your grill is preheated and lightly oiled to prevent sticking while achieving those perfect charred edges. Your Chicken Shish Kebab from Uni Kebab copycat menu will capture the authentic smoky taste and vibrant spice blend true to the original recipe.
Instructions
- Instructions:
- Cut chicken into 1.5-inch chunks.
- Slice onion into wedges.
- In mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, salt, black pepper, and cayenne pepper.
- Add chicken and onion to marinade; mix to coat evenly.
- Cover and refrigerate for at least 2 hours (up to overnight).
- Thread marinated chicken and onion onto skewers.
- Preheat grill to medium-high heat.
- Lightly oil grill grates.
- Place skewers on grill; cook 10–12 minutes, turning occasionally.
- Baste with extra marinade if desired.
- Grill until chicken is cooked through and edges are slightly charred.
- Remove skewers and rest 3–5 minutes.
- Serve hot on a plate or tray.
Substitution
Chicken Shish Kebab from Uni Kebab copycat menu combines marinated chicken pieces infused with aromatic spices, grilled for a juicy, smoky finish. You can substitute chicken breasts with thighs for a more tender and flavorful result that retains moisture during grilling. If skewers are unavailable, use a grill basket to prevent smaller pieces from falling through the grates. Adjust spices like cayenne pepper based on your heat preference, and plain yogurt can be replaced with Greek yogurt for a thicker marinade consistency. When grilling, ensure even cooking by rotating skewers frequently to achieve the characteristic charred edges without burning.
Tips
Ensure chicken pieces are uniformly cut into 1.5-inch chunks to promote even cooking and prevent dryness. Marinade the chicken and onion for a minimum of 2 hours, or overnight, to maximize flavor absorption and tenderness. Lightly oiling the grill grates prevents sticking and achieves those characteristic charred edges. Rest your chicken shish kebabs for 3-5 minutes after grilling to allow juices to redistribute, ensuring every bite is juicy and flavorful.
Nutritions
Chicken Shish Kebab is a high-protein dish rich in lean chicken breast or thighs, providing essential amino acids crucial for muscle repair and growth. The marinade incorporates yogurt, adding probiotics and calcium while olive oil contributes heart-healthy monounsaturated fats. Spices such as turmeric, cumin, and paprika offer antioxidants and anti-inflammatory benefits, enhancing the kebab's nutritional value. Your meal also includes a moderate amount of sodium and vitamin C from lemon juice, supporting immune health and flavor without excessive salt.
Storage
Store leftover Chicken Shish Kebab in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. For longer storage, freeze the kebabs individually wrapped in foil or plastic wrap, placing them in a freezer-safe bag for up to three months. When reheating, use a grill or oven to preserve the smoky flavor and juicy texture, ensuring your meal stays delicious and safe to eat.
Variation or Alternatives
You can substitute chicken thighs with boneless turkey breast for a leaner alternative while maintaining tenderness. Swap plain yogurt with coconut milk in the marinade to introduce a subtle tropical flavor and creamy texture. Replace cayenne pepper with smoked paprika for a milder smoky heat if you prefer less spiciness. Grilling over charcoal instead of gas will enhance the smoky aroma, intensifying the overall flavor profile of your shish kebabs.
Allergies
Chicken Shish Kebab contains yogurt, which is a dairy product that may cause allergic reactions in individuals with lactose intolerance or milk allergies. Garlic and spices like cumin, coriander, and paprika can also trigger sensitivities or allergic responses in some people. If you have known allergies to any of these ingredients, it's important to avoid this dish or seek alternatives.
Why this recipe?
Chicken Shish Kebab from Uni Kebab restaurant is highly praised for its tender, marinated chicken grilled to perfection, delivering a juicy and flavorful bite every time. The blend of spices and fresh ingredients creates an authentic taste that reflects traditional Middle Eastern cuisine, making it a favorite among customers. You can replicate this dish at home to enjoy a restaurant-quality meal that balances savory and aromatic flavors, perfect for gatherings or healthy dinners. Mastering this recipe lets you savor a delicious, satisfying kebab anytime without needing to visit the restaurant.