Kebabs means flavor, taste, juiciness. This time we decided to make them with chicken, meaning less fat and a lot of tenderness. Do not skip the part where you put the meat inside a warm pitta bread along with, onion, parsley and yogurt (your loss)!

Serves: 4-5 Prep. time: 30′ + 1 h waiting Cooks in: 20′ Ready in: 50′

1 kg minced chicken thigh
1 large red onion, finely chopped
1 large garlic clove, finely chopped
3/4 tsp cumin, powder
½ bunch fresh spearmint, finely chopped
1 tsp dried oregano
¼ bunch fresh oregano (the leaves)
1 tbsp sweet paprika
100 g dried breadcrumbs
3/4 tsp hot paprika (optionally)
3/4 tsp sumac
2 large ripe tomatoes, finely chopped
20 ml pomegranate vinegar (or 1 tbsp red wine vinegar + 1 tbsp grape molasses)
100 ml extra virgin olive oil
salt, black pepper

For serving
2 onions, in thin slices
3/4 tsp sumac
¼ bunch parsley, finely chopped
½ lemon, juiced
salt, black pepper
Greek natural strained yogurt
Greek pitta breads

Step 1
For serving: In a bowl mix onion, sumac, parsley, lemon, salt and pepper. Leave aside.

Step 2
For the kebabs: In a bowl knead for 2-3 minutes all ingredients with salt and pepper. Chill for 1 hour.

Step 3
Make kebabs and thread on metallic skewers and grill on BBQ or oven grill. Serve warm with accompnaiments.

Photo Anastasia Adamaki – Food Styling: Antonia Kati

Και η συνταγή στα ελληνικά: Κεμπάπ πολίτικο από κοτόπουλο