I’m excited to share another tidbit from my book The 30 Minute Middle Eastern Cookbook. Chicken “Kebabs” (pg 66) are a delicious and simple main course that pairs well with many different cuisines. Try them with other recipes found in the book, or get adventurous and pair them with Indian, Southwestern or Greek foods.

I decided years ago that I have time for lots of tedious little tasks, like rolling appetizer sized spanakopita, or dipping candy, but I no longer have the time to put things on a skewer! So that’s why I’m calling these chicken “kebabs”, they aren’t on a skewer. Since we have to take the meat off the skewer in order to eat it, and I’m not cooking these on a grill it’s just a waste of time to skewer them before cooking them.

This recipe makes a great Monday night dinner because you can marinate the meat on Sunday when you have more time and all you have to do is throw them in the oven on Monday and serve with some roasted vegetables, perhaps the Roasted Vegetables with Baharat (pg 45), since you already have the oven on.

I typically make this chicken kebab recipe with breast meat, but thigh meat is fine. Not only does the yogurt marinade add flavor it also adds moisture to the chicken resulting in tender little nuggets. Leftovers can be tucked into pita bread slathered with Muhummara (pg 43) and a handful of baby spinach.

Click here for more info on my book The 30-Minute Middle Eastern Cookbook.