Kbab is a classic Arabic dish of chicken, chickpeas, and potatoes, simmered in a lemony egg mixture sauce. With this dish, you can either make your own fried potatoes or use thick cut steak fries. Once the chickpeas are tender, the potatoes are added to the sauce the last 2 minutes of simmering. Then the pan is placed under the broiler to brown the chicken.

  • Prep Time10 mins
  • Cook Time1 hr


  • broiler-safe stainless steel sauté pan


  • 2 tbsp ghee
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 cup dried chickpeas soaked in water overnight
  • 3 tbsp parsley chopped
  • 3 whole chicken legs drumsticks and thighs separated
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups water plus more if needed
  • 1 lb steak fries prepared according to package directions

Egg Mixture

  • 1 large egg beaten
  • 1 tbsp lemon juice
  • 1 ladle chicken sauce from the pan
  • 1 tbsp parsley chopped


1.Melt the ghee into the olive oil in a large sauté pan over medium heat. Sauté the onions, garlic, chickpeas, and parsley for 5 minutes.

2. Season the chicken pieces with ginger, cinnamon, salt, and pepper. Brown in the sauté pan for 15 minutes on all sides.

3. Pour in 4 cups of water. Bring to a boil and reduce the heat to medium low. Cover and simmer for 30 minutes. If the chickpeas aren’t cooked through, add a 1/2 cup of water at a time and continue to simmer until tender.

4. While the chicken is simmering, prepare the fries according to package directions. I like to bake mine to cut back on calories.

5. Scoop out one ladle of the sauce from the pan. Best with an egg, lemon juice, and parsley. Set aside.

6. Take out the chicken pieces from the sauté pan. Add in the fries and the egg mixture sauce. Simmer for 2 minutes, then turn off the heat.

7. Add the chicken pieces back into the pan. Place under your oven’s broiler for 6-8 minutes until the top of the chicken pieces are crispy.

Serve the chicken over the chickpeas and potatoes.