1 bunch Italian parsley ½ bunch cilantro 10 leaves of mint 2 shallots 4 garlic cloves 1 ½ cups olive oil 2 large lemon 1 bunch Italian parsley
4 chicken breast or 2 LBS lamb
2 tbsp Ras El Hanout Spice Mix (SSQ)
1 ½ tsp salt
½ tsp freshly ground pepper
2 cups Greek yogurt
2 tbsp tahini
1 tsp ground sumac
Cube chicken or lamb into 2 -inch pieces. I like to use boneless lamb shoulder or lamb sirloin for this.
In a food processor combine parsley, cilantro, mint, shallots, 3 garlic cloves, and pulse until all your ingredients are finely chopped. Add the juice of 1 lemon, Ras El Hanout, 1tsp salt and slow slowly add 1 cup olive oil until everything is completely combined. It should be blended but still have some texture to the ingredients.
Add chicken or lamb, completely coat the meat and marinate overnight or for at least 2-3 hours.
Soak large size bamboo skewers for 30 minutes in water if you do not have metal ones.
Put chicken or lamb on skewers- making sure to not overcrowd meat.
Heat your BBQ to medium-high and make sure that you put some neutral oil on it, so the skewers do not stick.
Cook chicken until done and lamb until it is to your liking. Serve with tahini yogurt sauce, saffron rice, and your favorite Greek or Moroccan salads.
Add a sprinkle of sumac to the top and put on a big serving platter.
Add tahini, olive oil, juice of ½ lemon, ½ tsp salt, ½ tsp freshly ground pepper, and combine. Grate 1 clove of garlic extra fine and add to mixture. Add Greek yogurt and completely combine. Drizzle olive oil and sprinkle sumac on top for presentation. Serve alongside kabob skewers.
Notes: You can make this meal vegetarian or vegan by marinating your favorite veggies or protein. You can leave out the Greek yogurt and just make it into a tahini sauce by adding a small amount of cold water instead to make this meal vegan. If you want an extra touch of sweet tanginess to the kabobs, consider adding a drizzle of pomegranate molasses to the kabobs as well as the sumac at the end.