Go Back

Middle Eastern Chicken Kebabs with Sesame and Peaches

Stéan Kruger
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Marinating 2 hrs
Servings 10 mini kebabs

Equipment

  • 10-12 mini skewers.

Ingredients
  

  • 600 g chicken breasts
  • 1 tsp dried cumin seeds crushed
  • 1 tsp dried coriander seeds crushed
  • 1 tsp dried chili flakes
  • 1 tsp turmeric
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 clove garlic grated
  • ½ c plain Greek yoghurt
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp chives sliced thinly
  • 2 tbsp sesame seeds
  • 1 c dried peach slices
  • ¼ c peach or apricot jam thinned out with 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tsp kosher salt

Instructions
 

  • Soak 10 mini skewers in a dish with water for a few minutes. This will help prevent the skewers from burning when grilling the chicken.
  • Cut the chicken breasts into cubes of roughly 3 x 3cm. To assemble the kebabs, on a skewer, start with a cube of chicken, followed by a slice of dried peach. Repeat the skewer process twice or until the desired kebab size is reached - I make small kebabs as I serve them alongside other meze-style food.
  • To make the marinade, add the spices, tomato paste, olive oil, garlic, yoghurt, sugar, honey and chives to a pitcher. Mix thoroughly and spread out over the chicken. Cover with foil and allow to marinade for 2 hours or preferably overnight.
  • Thin out ¼ cup of peach or apricot jam with 1 tbsp of lemon juice. Baste the kebabs with the jam on both sides and allow to char a little bit. Grill the chicken over medium heat for 5 minute per side or until cooked through and chargrilled. Season well.
  • To serve, sprinkle over some sesame seeds while still hot.