Chicken thigh kebab

Delicious, juicy thighs cooked on the grill! It's warm time, it's time for a cauldron, barbecue and barbecue. At a picnic or in the garden at home, cook chicken thighs marinated in herbs, spices and kefir. Chicken meat turns out to be tender, very appetizing and light.

Pearl

The author of the recipe

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Composition / ingredients

Servings:

Chicken thighs

Kefir

0.5

Garlic

Parsley (or cilantro)

to taste

Salt (0.5 teaspoon)

to taste

Spices dry (0.5 teaspoon)

to taste

Allspice (or ground black 0.5 teaspoon)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 20 g

Fats 32 % 10 g

Carbohydrates 3 % 1 g

171 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make shish kebab from chicken thighs? Prepare the thighs and everything you need for the marinade. Sear the poultry meat from excess small feathers and fluff, then rinse well in clean water. Dry the thighs with paper napkins.
Step 2:
For the marinade, you can take fresh parsley, basil, oregano or cilantro (a bunch of parsley was used in the recipe). So, wash the greens and peeled garlic. Chop the parsley not very finely, and pass the garlic through a press or a garlic press.
Step 3:
Mix your favorite spices in a separate small container. I took half a teaspoon of fragrant black pepper, salt and seasoning for chicken.
Step 4:
Add garlic to the spices and mix everything with a fork or spoon until smooth.
Step 5:
Make deep incisions in the thighs with a small knife in several places. This is necessary so that the chicken is marinated faster and more evenly, and then baked better on coals.
Step 6:
With clean hands, carefully rub each piece separately with spices and garlic, also do not forget to rub inside the incisions.
Step 7:
Do this with all thighs.
Step 8:
Put the chicken in a deep cup or saucepan, sprinkle with herbs.
Step 9:
Spread the kefir evenly on top. It is not necessary to pour the pieces so that they float in the marinade, it will be enough for 5 thighs of half a glass of kefir.
Step 10:
Spread the kefir with your hands so that it evenly falls under each piece. If desired, sprinkle red ground pepper or chili on top. Cover the cup with plastic wrap or a lid and send it to the refrigerator to marinate. A couple of hours will be enough, or you can leave the chicken in a cool place all night.
Step 11:
Marinate the thighs on a skewer.
Step 12:
Light firewood or coals in the grill, wait for the fire to burn out.
Step 13:
Send the chicken to roast. Periodically turn the skewers over and cook until the meat is completely ready. It took us about 20-25 minutes.
Step 14:
Remove the finished thighs from the heat and serve to the table!

You can check the readiness of the thighs with a knife, make an incision to the bone and see if a clear liquid is released, then the kebab is ready.

Meat without bones is cooked faster, so before marinating itself, you can remove the bone from the thighs, and then fry the meat itself on the grill.

Note that the heat in the grill should not be strong, otherwise the chicken will burn outside, and the inside will remain raw.

Serve chicken kebabs with fresh vegetables and salads.

Bon appetit!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.