Homemade Middle Eastern food is diverse, simple, healthy and beautiful to behold on a table. Practice time-tested favorites and contemporary spins alike with culinary authorities and recipe developers Nadia Zerouali and Merijn Tol. Their latest book, Souk, brings these recipes to life with history, anecdotes and photos from their storied adventures in food. These zingy grilled chicken kebabs are molded around scallions — nature’s skewer.
Chicken kebabs aren’t traditional, but that’s never stopped us before! The added nuts make the dish exciting, and using spring onions (scallions) instead of skewers is fun and, most importantly, tasty.
- Scant 1/2 cup almonds
- Scant 1/2 cup pistachios
- 1 2/3 cups chicken thighs
- 2 garlic cloves
- Turkish red pepper flakes
- 1 small bunch spring onions
For the kebabs
Chop the nuts in a food processor.
Add the chicken meat with the nuts and garlic and season with salt and red pepper and process.
Shape kebabs around the spring onions and grill them until cooked and golden brown on a hot grill plate or barbecue, or in a hot oven, until cooked and golden brown.