Recipe courtesy of Ali El Chami

Ali El Chami's Grilled Chicken Kebab

Lebanese food involves a lot of perfectly grilled meats. These marinated skinless chicken breasts are magically tender and moist, even with a quick 1-hour marinade. The kebab is perfect with rice, hummus, shared with friends or all on your own.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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3 pounds boneless, skinless chicken breasts

1/4 cup kosher salt 

8 cloves garlic, crushed 

1 teaspoon ground allspice 

2 teaspoons salt 

1 teaspoon ground black pepper 

1 lemon, cut into 8 wedges, seeds removed, plus more for serving

1/4 cup red wine vinegar 

1 cup red wine 

1 shot (2 tablespoons) cognac or whiskey 

1 tablespoon olive oil 

6 cups cooked rice, for serving 

Hummus and fresh parsley for serving, optional


Special equipment:
6 metal skewers
  1. Rinse the chicken in cold water. Rub with kosher salt and rinse again. This ensures clean chicken flavor. Cut the chicken into 2-inch chunks and place in a bowl or large, sealable baggie.
  2. Add the remaining ingredients to the chicken and stir well. Cover the bowl or seal baggie and refrigerate at least 1 hour or up to overnight.
  3. Preheat a cast iron grill pan or gas or charcoal grill until hot. Thread the chicken onto 6 metal skewers if desired. Cook 8 to 10 minutes total, turning to brown all sides.
  4. Mound cooked rice in center of the plates. Add lemon wedges, fresh parsley and hummus if desired. Slide the chicken off the skewers on top of the rice. Serve warm.