Grilled Chicken Kebabs with Pomegranate — Chicken Kebab Halabi Platter
Aleppan-style grilled chicken kebabs with sweet pepper, walnut, and pomegranate molasses, served over warm pita with a parsley-pomegranate salad and yogurt.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak four wooden skewers in cold water 10 minutes. Combine 60g ground walnuts, 30ml pomegranate molasses, 20ml olive oil, grated garlic, Aleppo pepper, paprika, cumin, and salt. Coat 440g chicken thigh cubes in marinade, rest 10 minutes. Toss bell pepper and onion pieces with 10ml oil and salt. Combine parsley, pomegranate seeds, red onion, 10ml oil, lemon juice, and salt in a bowl.
Grill 1
Heat grill pan over medium-high 3 minutes until strong heat radiates. Thread chicken on two skewers, alternate pepper and onion on two additional skewers. Grill 13 to 15 minutes, turning every 3 minutes, until chicken is deeply charred with clear juices and vegetables have soft interiors with crisp edges.
Warm
While kebabs finish cooking, brush oiled pita breads on both sides over the cooler grill edge, 30 seconds per side each, until pliable.
Plate
Lay each pita on a plate, divide and slide chicken and vegetables off skewers onto the breads, fan salad alongside each, spoon yogurt to one side of each plate, and finish with a lemon wedge per serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.