My parents made this all time favorite every time we had a barbecue. My mom would line a baking sheet with pita bread for the kabobs to rest on after they cooked. I remember sneaking to the grill with my sister to grab some samples before dinner was ready because we just couldn’t wait. Serve with soaked pita, cilantro jalepeño hummus, and Israeli salad.
- 1-2 lbs. boneless chicken thighs
- 1 small onion diced
- 3-5 cloves of garlic minced
- 1/4 cup oil any kind
- 1-2 tbsp cumin
- 1/2-1 tbsp coriander
- salt and pepper to taste
- 1 tsp red pepper flakes
- 4-6 pitas
Add the chicken, oil, onion, garlic, cumin, coriander, pepper, salt, and red pepper flakes to a bowl or ziplock bag. Let marinade 30 minutes to overnight.
If using wooden skewers, soak skewers for 5 minutes in water. (Skewers aren't necessary. You can grill the chicken without skewers.)
Line a pan, dish, or cookie sheet with 4-6 pitas.
Grill for 10-12 minutes, flipping every 3-4 minutes. Transfer to pita lined dish as they complete cooking.
Let rest tented for 5 minutes before serving.