Mediterranean Chicken Kebabs with Spicy Carrot Tahini

Mediterranean Chicken Kebabs with Spicy Carrot Tahini

I'm so excited to share this recipe with all of you! This was another one of those recipe ideas that came to me in the middle of the night, like my Provençal roasted vegetables with poached eggs. I had it written down in the notepad of my phone as something to experiment with for the longest time. Finally, last week I had a chance to test out the carrot tahini sauce with some grilled chicken with olive oil and herbs that eventually turned into this recipe! I wasn't planning on photographing it, or even having the recipe ready so quickly, but the dish turned out exactly as I'd imagined on my first try! Okay, okay, the sauce was pretty easy to get right because I just had to add the ingredients a little at a time to get it where I wanted it––so it wasn't that impressive. But, still, I'm so glad that this recipe and it's photos were ready so quickly, because I can't stop making this dish (and eating the leftover sauce with everything) and I hope you'll be as obsessed with it as I am!


Mediterranean Chicken Kebabs with Spicy Carrot Tahini

Prep Time: 5 min Cook Time: 25 min Total Time: 30 min Serves: 6

Ingredients Mediterranean Chicken Kebabs

  • 2½ lbs chicken breast

  • 3 tbsp extra virgin olive oil

  • 1 tbsp chopped fresh oregano

  • 1 tbsp chopped fresh basil

  • ½ tsp sea salt

Spicy Carrot Tahini

  • 4-6 large carrots, peeled and sliced (do not substitute baby carrots-the texture/taste will not be right)

  • 1 tbsp light olive oil, for the pan

  • 3 large cloves of garlic, smashed

  • ¼ cup extra virgin olive oil

  • 1½ cups water

  • ½ lemon, juiced

  • ½ cup tahini

  • 1 tsp sea salt

  • ½ tsp cayenne

    *This recipe yields roughly 2 cups of sauce, so you may be left with some extra, but it's great on any kind of grilled meats, or even on roasted vegetables!


  1. Light or preheat your grill.

  2. Cube chicken breast and place in a medium sized mixing bowl. Add the 3 tablespoons of extra virgin olive oil to the bowl, along with the oregano, basil, and salt. Toss to coat the chicken evenly and let sit.

  3. In a small skillet, begin cooking the sliced carrots in light olive oil over medium-high heat. Stir occasionally, until the edges begin to brown––10-12 minutes.

  4. While the carrots are cooking, skewer your cubed and marinated chicken breast and grill them. *The closer you position the chicken on the skewers, the longer they will need to cook through. I pack the chicken very closely––to get as much on one skewer as possible, so it took 20 minutes on the grill to fully cook.

  5. When the carrots are done cooking and the chicken is on the grill, remove the carrots from the pan using a slotted spoon and place them into a food processor or blender.

  6. Lower the heat of the skillet the carrots were cooking in, add the smashed garlic cloves, and toss quickly for 30 seconds-1 minute to lightly brown. Add the garlic cloves and remaining olive oil to the food processor with the carrots.

  7. Add extra virgin olive oil, and lemon juice to the food processor and blend until smooth.

  8. Pour the tahini into the food processor and continue to blend.

  9. Add the cayenne pepper and salt (plus any more, to taste) to the food processor, and blend until very well combined.

  10. Start pouring the water into the food processor a little at a time, until it reaches your desired consistency–– I prefer to use the whole cup and a half, but if you'd prefer a thicker sauce, you don't have to use all of the water!

  11. Serve the chicken kebabs and the spicy carrot tahini hot and enjoy!

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