Ingredients
Spice Marinade
- 2 teaspoons turmeric
- 1/2 teaspoon cumin
- 1 tablespoon sumac
- 1 tablespoon coriander
- 1 1/2 tablespoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons mint salt or crushed dried mint
- 1/8 teaspoon cayenne pepper (optional, or to taste)
- Juice of 2 lemons
- 1/3 cup extra virgin olive oil
Chicken and Vegetables
- 2.5 pounds skinless, boneless chicken thighs
- 1 large red onion, cut into 8 wedges
- 1/2 cup extra virgin olive oil (to coat the grill and baste)
Tahini Sauce
- 1/3 cup tahini
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Marinade: In a small bowl, whisk together all spices including turmeric, cumin, sumac, coriander, kosher salt, black pepper, allspice, granulated garlic, onion powder, mint salt, and cayenne pepper. Add the lemon juice and 1/3 cup olive oil and whisk thoroughly to combine into a smooth marinade.
- Marinate the Chicken: Place half of the chicken thighs in a medium bowl and add half of the marinade. Rub each piece to coat well. Add the remaining chicken and marinade and coat thoroughly. Cover and refrigerate for 1 hour up to one day to allow flavors to develop.
- Prepare Tahini Sauce: Whisk together tahini, minced garlic, and 1/4 teaspoon kosher salt until smooth. Set aside until serving. The sauce can be made in advance, refrigerated, and brought to room temperature before use.
- Heat Grill for Cooking: Preheat grill to medium-high heat. Thread marinated chicken and onion wedges loosely onto skewers, ensuring they are not packed tightly to allow charring of edges. If using bamboo skewers, soak them beforehand to prevent burning.
- Oil the Grill: Using a paper towel and tongs, brush hot grill grates with olive oil to prevent sticking and facilitate charring.
- Grill the Skewers: Place skewers on the grill and cook 8-10 minutes with the top side down until edges are charred and brown. Oil another section of the grill and flip skewers onto the oiled grate. Brush the top of skewers with olive oil, close grill lid and cook another 8-10 minutes until nicely charred and cooked through.
- Slice and Finish: Remove skewers from grill and slide chicken and onions off onto a cutting board. Slice chicken into 1/2-inch thick pieces. Drizzle with additional olive oil for extra flavor.
- Serve: Serve the grilled chicken and onions drizzled with tahini sauce, providing extra sauce on the side for dipping.
- Oven Roasted Option: Preheat oven to 500°F with rack in upper third. Arrange chicken thighs and onion wedges in a single layer on a parchment or foil-lined baking sheet, discard any remaining marinade. Roast for about 30 minutes flipping once halfway, until edges crisp and golden. Finish under broiler if needed. Slice and drizzle with olive oil before serving.
- Stovetop Option: Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Remove chicken from marinade and pat dry to avoid steaming. Cook chicken in batches until golden, about 6 minutes per side. Remove chicken, wipe pan, add 2 tbsp olive oil and sauté onions until slightly charred but still firm, about 3 minutes. Return chicken slices to pan in batches, adding olive oil as needed, and crisp edges. Serve immediately with onions and tahini sauce.
Notes
- Marinate the chicken for at least 1 hour for best flavor, but up to one day for deeper infusion.
- Soak bamboo skewers in water for 30 minutes if grilling to avoid burning.
- Tahini sauce can be prepared a day ahead and refrigerated. Bring it to room temperature before serving for best texture.
- Adjust cayenne pepper quantity to your preferred heat level or omit if sensitive to spice.
- If you don’t have a grill, use the oven roasting or stovetop method for equally delicious results.
- Use skinless, boneless chicken thighs for the best mix of flavor and tenderness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern