Ingredients
Quick Pickled Shallots
• 6 shallots, thinly sliced
• 2/3 cup apple cider vinegar
• 1 1/2 tablespoon sugar
• 1 1/2 tablespoon kosher salt
• 6 shallots, thinly sliced
• 2/3 cup apple cider vinegar
• 1 1/2 tablespoon sugar
• 1 1/2 tablespoon kosher salt
Chicken Kebab
• 2 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
• 3 cloves garlic, grated
• 1.5 tablespoons fennel seed, crushed
• 2 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
• 3 cloves garlic, grated
• 1.5 tablespoons fennel seed, crushed
• 1.5 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons paprika
• 1/4 cup extra virgin olive oil
• 2 teaspoons kosher salt
Cracked black pepper to taste Beef Kebab
• 2 lbs organic ground beef
• 1/2 red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 2 teaspoons ground coriander
• 1 1/2 teaspoons cumin
• 1/2 teaspoon turmeric
• Pinch of cinnamon
• 1 1/2 teaspoons Aleppo pepper (optional, for heat)
• 1 tablespoon extra virgin olive oil
• 1/2 red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 2 teaspoons ground coriander
• 1 1/2 teaspoons cumin
• 1/2 teaspoon turmeric
• Pinch of cinnamon
• 1 1/2 teaspoons Aleppo pepper (optional, for heat)
• 1 tablespoon extra virgin olive oil
• 3 teaspoons kosher salt• Nice amount of black pepper
Cherry Herb Salad
• 2 cups fresh cherries, pitted and halved
• 1 cup fresh dill, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 teaspoon kosher salt
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 teaspoon kosher salt
• 1/2 cup extra virgin olive oil
Half lemon squeezed over
Chili Oil
• 1 jalapeño, finely chopped (keep the seeds for more heat)
• 1 jalapeño, finely chopped (keep the seeds for more heat)
•1/4- 1/3 cup extra virgin olive oil depending on the size of the chili
For Serving
• 4-6 pita breads (Angel Pita from @wholefoods)
• Bamboo skewers- soaked for at least 30 min in water
• Parchment paper for serving
Instructions
Start by preparing the quick pickled shallots. In a small bowl, combine the sliced shallots, apple cider vinegar, sugar, and salt, stir together. let sit at room temperature for at least 30 minutes. At the same time, place bamboo skewers in a shallow dish and cover completely with water, soaking for at least 30 minutes to prevent burning on the grill. Make the chili oil by mixing the chopped jalapeño and the olive oil and set aside.
For the chicken kebabs, grab a large bowl and add in the grated garlic, crushed fennel seed, ground cumin, paprika, kosher salt, and pepper in a bowl. Add the chicken cubes and toss to coat. Thread onto the skewers (remove them from water and dry a bit in towel before placing meat on). Cover and refrigerate for 1-4 hours or overnight. OR if you don’t have time to marinate the meat just ignore that step and place it on the skewer. It will still be delish.
Next, make the cherry herb salad by combining halved cherries, chopped dill, cilantro, and parsley in a serving bowl. Drizzle with extra virgin olive oil, fresh lemon juice and season well with salt. toss gently and set aside until ready to use.
When ready to cook, preheat your grill to medium-high heat, oil the grates (I normally use half an onion in neutral oil). Grill the chicken skewers for 12-14 minutes, turning every 3-4 minutes until the internal temperature reaches 165°F. Cook the beef skewers for 8-10 minutes, turning once halfway through.
While the meat is grilling, warm the pita by wrapping them in a damp paper towel and microwaving for 10-20 seconds until soft and warm.
• Parchment paper for serving
Instructions
Start by preparing the quick pickled shallots. In a small bowl, combine the sliced shallots, apple cider vinegar, sugar, and salt, stir together. let sit at room temperature for at least 30 minutes. At the same time, place bamboo skewers in a shallow dish and cover completely with water, soaking for at least 30 minutes to prevent burning on the grill. Make the chili oil by mixing the chopped jalapeño and the olive oil and set aside.
For the chicken kebabs, grab a large bowl and add in the grated garlic, crushed fennel seed, ground cumin, paprika, kosher salt, and pepper in a bowl. Add the chicken cubes and toss to coat. Thread onto the skewers (remove them from water and dry a bit in towel before placing meat on). Cover and refrigerate for 1-4 hours or overnight. OR if you don’t have time to marinate the meat just ignore that step and place it on the skewer. It will still be delish.
Next make beef kebabs - in a large bowl, combine chopped parsley, chopped cilantro, finely chopped onion, grated garlic, ground coriander, ground cumin, turmeric, cinnamon, Aleppo (if you want that extra heat) kosher salt and pepper. Drizzle in the extra virgin olive oil. Mix gently with your hands until just combined, be careful not to overwork the meat. Shape onto skewers and then flatten with thumb for a more even cook.
Next, make the cherry herb salad by combining halved cherries, chopped dill, cilantro, and parsley in a serving bowl. Drizzle with extra virgin olive oil, fresh lemon juice and season well with salt. toss gently and set aside until ready to use.
When ready to cook, preheat your grill to medium-high heat, oil the grates (I normally use half an onion in neutral oil). Grill the chicken skewers for 12-14 minutes, turning every 3-4 minutes until the internal temperature reaches 165°F. Cook the beef skewers for 8-10 minutes, turning once halfway through.
While the meat is grilling, warm the pita by wrapping them in a damp paper towel and microwaving for 10-20 seconds until soft and warm.
Finally, line a sheet tray with parchment paper and arrange a bowl of the picked shallots, chili oil, cherry herbed salad, garlicky tahini, warmed pita and of course all the juicy grilled chicken and beef kebabs on the tray.