Lebanese Inspired Chicken Kebabs

I was recently gifted the Arabica cookbook, and it honestly felt like opening a treasure chest of flavour. Page after page, I was drawn in by the rich stories, vibrant photography, and the kind of recipes that make you want to drop everything and head straight to the kitchen. One dish in particular jumped out at me—the colourful, spice-packed meats that Arabica is known for. It reminded me of meals I’ve had where the meats are smoky, juicy, and absolutely bursting with flavour.

Inspired by that, I decided to make my own take on Lebanese chicken kebabs, and now I can’t stop making them. There’s something about a good chicken skewer that hits differently. It’s simple, but with the right marinade, it becomes something really special. This version uses a punchy mix of garlic, lemon, tomato paste, olive oil, Greek yoghurt, and Lebanese 7 spice to create a marinade that clings to the chicken and tenderises it beautifully. After just an hour (or ideally overnight), the chicken is ready to be threaded onto skewers and cooked however you like—grilled, oven-roasted, or air fried.

I love serving these kebabs with a thick, garlicky yoghurt sauce that’s cooled slightly with mayo, plus a pile of tangy sumac onions for contrast. Wrap it all up in warm flatbreads, maybe with a few crunchy pickles or a spoonful of hummus, and you've got a meal that feels both comforting and fresh.

Since diving into that cookbook, my obsession with chicken skewers has only grown. They’re just so satisfying to make and eat—easy enough for a weeknight dinner, but impressive enough to serve to guests. If you’re anything like me and love food that’s bold, bright, and full of heart, these kebabs are definitely for you.

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Sumac Onions

Sumac onions are a quick, punchy salad made by tossing thinly sliced red onions with sumac—a tangy, deep red spice commonly used in Middle Eastern cooking. The sumac gives the onions a bright, citrusy flavour without needing any lemon juice. After just 10–15 minutes of resting, the onions soften slightly, mellowing out their sharpness while soaking up that zesty, almost lemon-like kick. They're the perfect contrast to rich, spiced meats—adding crunch, colour, and a burst of acidity that lifts every bite.

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7 Spice

Lebanese 7 spice—also known as baharat—is a warm, aromatic blend of ground spices that’s a staple in Middle Eastern cooking. Despite the name, the mix can vary slightly depending on the region or family recipe, but it typically includes cinnamon, allspice, black pepper, cloves, cumin, coriander, and nutmeg. Some versions also add paprika or cardamom. The result is a beautifully balanced blend that’s earthy, slightly sweet, peppery, and deeply fragrant. It’s used to season everything from meats and stews to rice and roasted vegetables. In these chicken kebabs, it brings all the warmth and depth that makes the dish so irresistible.

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FAQ: Lebanese-Inspired Chicken Kebabs Recipe

1. What makes these kebabs ‘Lebanese-inspired’?
The use of garlic, lemon, cumin, coriander, and sumac gives these kebabs a distinct Lebanese flavour profile. The balance of citrus and warm spices creates the perfect marinade for tender, juicy chicken.

2. How long should I marinate the chicken?
For the best flavour, marinate the chicken for at least 1 hour. However, if you have time, marinating overnight allows the spices to fully infuse the meat, resulting in even juicier and more flavourful kebabs.

3. Can I cook these without a grill?
Yes! If you don’t have access to a grill, you can cook these kebabs in a hot pan, air fryer, or oven. A cast-iron skillet can mimic the charred texture, while an air fryer makes them crispy on the outside and juicy inside.

4. What should I serve with these kebabs?
These kebabs pair beautifully with:

• Hummus or garlic sauce
• Warm pita bread or rice
• Lebanese fattoush or tabbouleh salad
• Pickled vegetables for a tangy crunch

5. Can I use chicken breast instead of thighs?
Yes, you can! Chicken thighs are preferred as they stay juicier due to their higher fat content, but chicken breast works well too—just be careful not to overcook it to prevent dryness.

6. How do I store and reheat leftovers?

• Store any leftover kebabs in an airtight container in the fridge for up to 3 days.
• Reheat them in a pan or air fryer for a few minutes to retain their texture.

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