Arabian Chicken kebab along with 3 sauces


  1. 1000 g minced chicken breasts or thighs (a mix is better)
  2. Half teaspoon of baking soda
  3. 1 quarter cup of breadcrumbs
  4. Marinade
  5. 1 tomato (grilled)
  6. 1 sweet pepper (grilled)
  7. 1 small onion (grilled)
  8. 1 garlic clove (grilled)
  9. 1 tablespoon salt
  10. 1 table spoon black pepper
  11. 1/2 tablespoon cumin
  12. 1/2 tablespoon sumac
  13. 1/2 tablespoon cinnamon
  14. 1/2 tablespoon paprika
  15. 1 tablespoon cayenne pepper
  16. 1/4 tablespoon ginger powder
  17. sticks Some parsley
  18. 1 tablespoon any spices mix (optional)
  19. 3 tablespoons olive oil or any vegetable oil
  20. 1/2 tablespoon white vinegar
  21. 1/2 tablespoon lemon juice
  22. 1 tablespoon tomato paste
  23. Tahini sauce
  24. 4 tablespoons tahini
  25. 1 tablespoon white vinegar
  26. 1 half cup of water (added gradually)
  27. 1 tablespoon salt (to taste)
  28. 1/2 tablespoon black pepper
  29. 1 tablespoon cayenne pepper
  30. 1/2 tablespoon cumin
  31. 2 garlic cloves (grated)
  32. 1/2 tablespoon lemon juice
  33. Hot mayochup sauce
  34. 4 tablespoons ketchup
  35. 4 tablespoons mayonnaise
  36. 1/2 tablespoon cayenne pepper
  37. Grilled veggies sauce
  38. Half a piece of tomato (grilled)
  39. Half a piece of sweet pepper (grilled)
  40. Half a piece of onion (grilled)
  41. 1 garlic clove (grilled)
  42. Parsley
  43. 2 tablespoons olive oil
  44. 1/2 tablespoon white vinegar
  45. 1/2 tablespoon salt (to taste)
  46. 1/2 tablespoon black pepper
  47. 1/2 tablespoon sumac
  48. 1/2 tablespoon cumin
  49. 1/2 tablespoon lemon juice


  1. Mince the chicken well, add the baking soda and the breadcrumbs along with the chicken and mix.

  2. Grill tomatoes, sweet pepper, onion and garlic on a pan with a slight tinge of oil to use them in the marinade and the grilled veggies sauce.

  3. Add all the marinade ingredients into the food processor or the blender, and then add the marinade to the minced chicken.

  4. Put the minced chicken mixture in a pyrex tray or any kind of big trays and cut or divide them into your kebab sticks with a knife and then put them in the freezer for 2 hours or untill they become almost frozen

  5. Take out your kebab from the freezer and separate each kebab stick with the knife by recutting the cuts you have already made.

  6. In a pan wiped with oil or in a grill we cook our kebab sticks, it takes approximately 4 minutes for each side (that depends on your kebeb stick width)

  7. For the tahini sauce (my favourite), we add the tahini with the vinegar firstly and mix them untill they become like a dough.

  8. (Tahini) We add the water gradually, around two spoons of water each time on degrees untill it reach the desired consistency, for me I prefer it to be similar to liquid cream consistency.

  9. (Tahini) Then we add our spices to taste, without forgetting to add the ground garlic cloves and the lemon juice.

  10. For the hot mayochup sauce, it’s very simple, we add the ketchup on the mayonnaise along with the cayenne pepper and mix.

  11. For the grilled viggies sauce, in a food processor or a blender we add our grilled viggies along with the spices, the parsley sticks, the olive oil, the white vinegar and the lemon juice and blend.

  12. You present the chicken kebab sticks with the sauces and some grilled viggies and you are ready to stun anyone 🙂

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