- 1 ½ lb skinless and boneless chicken meat, cut into small pieces.
-1 medium onion, sliced.
- 3 large garlic cloves, sliced.
- ¼ cup parsley leaves.
- 2 tbsp oil.
- 1 ½ tsp salt.
- 1 tsp allspices.
- ½ tsp black pepper.
- ½ tsp ground cumin.
Directions:
1- Put the chicken pieces in the the food processor, add all the other ingredients to it, then chop well on high speed until it becomes a smooth dough that can be formed by hand.
2- Pour the chicken mixture into a deep bowl, cover with cling film, then leave in the refrigerator for at least two hours.
3- Soak wooden barbecue skewers in water for 20 minutes before use so as not to burn during grilling, then dry it well. Metal skewers can also be used.
4- Heat the charcoal grill, or the home grill, over a medium heat, then grease the grill it with a little oil.
5- Grease your hands with a little oil, and divide the chicken mixture into amedium-sized equal balls.
6- Insert the barbecue skewer into the meatball, pressing it lightly with your fist until the meat is stretched and become a thin cylinder covers ¾ of the length of the skewer.
7- Arrange the kebab skewers on the grill, and grill it for one minute, then turn on the other side and leave for one minute, turning the skewers on each side from time to time until the kebab is completely cooked.
8- Arrange chicken kebab skewers in a serving dish, and serve with yogurt and tahini salad.