Preserved Lemon Chicken Kebabs

Course: Entree

Cuisine: Middle Eastern

Prep Time: 1

Cook Time: 15

Marinate the chicken:: 6

Total Time: 7 15

Servings: kebabs (or about 25 small skewers)

Calories: 754kcal

Author: Marvellina

Juicy grilled chicken skewers marinated in a fragrant blend of spices, citrus, and honey, paired with sweet pineapple and vegetables for an easy, flavor-packed meal perfect for any occasion.

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US Customary - Metric

Ingredients

700 g boneless skinless chicken thigh
60 g preserved lemon paste see notes
60 g olive oil
8 cloves garlic smashed to release flavor
2 Tbsp honey
2 tsp paprika
1 tsp ground coriander
1 tsp crushed red pepper flakes
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp salt

For the kebabs:

910 g pineapple chunks 2 cans pineapple chunks
600 g red onion
600 g bell peppers about 3 medium size of mixed colored peppers
4 Tbsp cooking oil
½ tsp freshly ground black pepper
Salt to taste

Instructions

Marinate the chicken:

Cut the chicken into about 1-inch pieces. Place it in a large mixing bowl and add preserved lemons, oil, garlic cloves, honey, paprika powder, ground cumin, ground coriander, red pepper flakes, ground cinnamon, ground nutmeg, and salt. Toss to combine everything and make sure the chicken pieces are well coated with the seasonings and spices. Cover and refrigerate to let it marinate for at least 6 hours or up to 24 hours

You can also transfer the content to a heavy-duty resealable bag, really push all the air out and seal the bag. This ensure maximum contacts between the meat and the marinade so they marinate evenly. Lay the bag flat in a tray (to catch any leaks just in case!).

On the day you plan to serve the kebabs:

Remove the chicken from the fridge and let it sit a room temperature for about an hour
While waiting, prepare the vegetables. Cut the bell peppers into 1 1/2- 2 inch squares. Cut the onion half and cut each half into quarters, so you get 8 wedges. Separate the wedges into 2-layer chunks
Toss the onion and bell peppers chunks into oil, freshly ground black pepper, and pinch of salt. Toss to combine
I use canned pineapple chunks for convenience. Discard or save the juice for other use

If you plan to use bamboo skewers, prepare them by soaking:

If you use bamboo skewers, place your skewers in a shallow dish (like a baking pan or rimmed baking sheet) and submerge them completely in warm water.
Wood floats, so the skewers will try to bob to the top. Weigh them down by placing a heavy plate, a ceramic bowl, or even a glass loaf pan on top of them so they stay entirely underwater.
Take them out of the water right before you are ready to thread your chicken and veggies. Give them a quick shake over the sink to remove excess water so it doesn't steam your food.

Assembling the kebabs:

If you use a long metal skewer, you can skip the soaking part. Thread the skewer with onion, bell pepper, pineapple chunk, and then chicken piece. Repeat with the same order again another 3-4 times (depending on how long is your metal skewer)
If you use bamboo skewers, the method is the same, you will just do a shorter version

If cooking on outdoor grill:

Clean and oil your grates. Fire up your grill to medium-high heat (around 400°F to 450°F / 200°C to 230°C).
Lay the kebabs across the grates. Cook for 12–15 minutes, turning a quarter-turn every 3 to 4 minutes. Basting with the marinade juice you reserved earlier as you cook
If the pineapple or onions start to char too fast, move the kebabs to a slightly cooler part of the grill (indirect heat) to let the chicken finish cooking through.

If cooking with a grill pan (indoor):

A cast-iron grill pan gives you those beautiful charred grill marks indoors, but requires a little more attention since you have less surface contact.
Heat your grill pan over medium-high heat until it is smoking hot. Brush a tiny bit of oil on the ridges
Place the skewers down. Don't crowd the pan; cook in batches if necessary. Let them sear undisturbed for 2-3 minutes to get clean grill marks, then rotate. Total time will be about 10-12 minutes. Basting with the marinade juice you reserved earlier as you cook

Because a grill pan only heats where the food touches the ridges, you may want to tent a piece of aluminum foil loosely over the pan during the last few minutes to trap heat and ensure the chicken cooks through evenly.

If cooking using regular skillet or flat frying pan:

A regular flat skillet gives you the best overall browning (Maillard reaction) because the entire surface of the chicken and veggies makes contact with the hot metal. You need a flat fying pan if you use metal skewers because regular skillet won't fit
Heat a large skillet over medium heat. You don't want it screaming hot like the grill pan, or the honey in the marinade will burn before the chicken cooks.
Add the skewers. Cook for about 2-3 minutes per side (turning 4 times total) for a total of 8-12 minutes. Basting with the marinade juice you reserved earlier as you cook

Whichever method you choose, chicken thighs are fully safe to eat at 165°F (74°C), but they actually taste juiciest and have the best texture when cooked to an internal temperature of 175°F (80°C). Use a digital meat thermometer inserted into the center of a chicken chunk to be sure.

Serve:

Serve them warm along other main or side dishes. More ideas in my post above

Notes

If you cannot find preserved lemons, substitute it with the finely minced zest and juice of 1 large fresh lemon plus 1/2 tsp of fine sea salt. It won't be exactly as intense as flavorful as preserved lemons, but it will do in a pinch.

Nutrition