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Flavorful Tahini Chicken Skewers

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These flavorful tahini chicken skewers combine a creamy tahini marinade with fresh parsley and juicy pomegranate seeds for a quick, easy, and sophisticated summer BBQ dish.

Ingredients

Scale
  • 1½ lbs boneless, skinless chicken thighs, cut into 1½-inch cubes
  • ⅓ cup tahini (smooth, creamy)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (extra virgin if possible)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ cup fresh parsley, finely chopped
  • ½ cup pomegranate seeds
  • Lemon wedges (for serving)
  • Optional: Warm pita bread or flatbreads
  • Optional: Greek yogurt or tzatziki for dipping

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together ⅓ cup tahini, 3 tablespoons lemon juice, minced garlic, olive oil, cumin, smoked paprika, salt, and pepper until smooth. (About 5 minutes)
  2. Marinate the chicken: Add the cubed chicken thighs to the bowl and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours for deeper flavor. (Minimum 15 minutes if pressed for time)
  3. Preheat your grill or grill pan to medium-high heat (about 10 minutes).
  4. Thread the chicken onto skewers, leaving a little space between pieces for even cooking.
  5. Grill the skewers for about 4–5 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and edges are golden-brown. (Total grill time: 8–10 minutes)
  6. Let skewers rest for 5 minutes off the heat.
  7. Sprinkle generously with chopped parsley and pomegranate seeds.
  8. Serve warm with lemon wedges and optional pita bread or yogurt for dipping.

Notes

If tahini is thick, stir in a teaspoon of warm water before mixing the marinade to loosen it. Avoid overcrowding skewers to ensure even cooking and a nice char. Use a meat thermometer to avoid overcooking chicken thighs. Let the chicken rest after grilling to redistribute juices. Bamboo skewers should be soaked in water for 30 minutes before grilling to prevent burning. Leftovers keep well refrigerated for up to 3 days; reheat gently on grill pan or oven, avoid microwaving.

Nutrition

Keywords: tahini chicken skewers, summer BBQ, grilled chicken, tahini marinade, pomegranate, parsley, easy chicken recipe, healthy chicken skewers

Find it online: https://atomicbite.com/flavorful-tahini-chicken-skewers-recipe-easy-perfect-for-summer-bbq/