You are here: Home » Recipes » Tunisian Fire Chicken Kebabs Tunisian Fire Chicken Kebabs Recipe by Our Cookbook Collection Yield 4 servings Piney caraway, gingery cardamom, and citrusy coriander, along with red saffron, golden turmeric and crackling crystals of Moroccan sea salt, season these easy grilled chicken kebabs. PrintEmail Ingredients 2 tablespoons plus 4 pinches Tunisian Fire Chef Salt1 -- (6-ounces) plan yogurt1 1/2 cups water2 pounds boneless chicken (breast and/or thighs), cut in 2-inch chunks1 large sweet potato, cut into 12 chunks4 -- (12-inch) metal skewers -- Olive oil for coating kebabs Instructions Mix the Tunisian Fire Chef Salt, yogurt, and water in a large zipper-lock bag. Add the chicken, press out air and seal; refrigerate 2 to 4 hours. Meanwhile boil the sweet potato until tender, about 7 minutes; drain. Light a grill for medium heat. Remove the chicken from bad and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 skewers. Brush with olive oil and sprinkle with a few pinches of Tunisian Fire. Grill until chicken is resilient and sweet potatoes are soft and browned, 10 to 12 minutes, turning twice. Recipe copyright Andrew Schloss and David Joachim, courtesy of Chef Salt.