Mediterranean Sumac Shish Kebabs with Greek Sauce
This is a new twist on classic kebabs. Marinate, skewer, sear, and bake! Exotic and delicious with a mild hint of spice and smoky flavor. Serve with our secret Greek sauce recipe!
Mediterranean Sumac Shish Kebabs
Ingredients
5 pounds skinless chicken breasts or tenderloins
3 garlic cloves, roughly chopped
1/4 cup olive oil
3 tbsp. lemon juice
1 tbsp. MarnaMaria Spanish Paprika
6 oz. tomato paste
1 cup Greek yogurt
2 tbsp. MarnaMaria Sumac
1 tsp. kosher salt
2 tsp. black pepper
Directions
Cut the chicken into 2-inch pieces and set aside.
In a large bowl, mix all remaining ingredients and stir.
Add the chicken and stir being sure to evenly coat all the chicken.
Cover and refriderate for 5 - 8 hours.
Meanwhile, soak wooden sticks in water for at least 1 hour to prevent them from burning.
Preheat oven to 375ºF. Place a large skillet with 2 tbsp. of olive oil over high heat.
Place three to four pieces of chicken on each skewer leaving space at one end.
Sear chicken skewers until well browned, about 3 minutes per side (chicken does not need to be completely cooked through.)
Remove skewers from skillet and transfer to a baking sheet and cover with foil. Bake in the oven for 15 minutes longer until the chicken is completely cooked through.
Remove from oven and serve hot or cold along side our secret Greek Sauce.
Serves 6
Thanksgiving. It is a word that means so much to so many: long days cooking a fantastic feast, followed by the epic tryptophan coma. Often, the very smells catapult one back to the past: the smell of celery and onion cooking in butter, and the moment the sage goes into the pan.