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Chicken thigh kebab

Grilled Chicken Thigh Skewers

Tasty, juicy thighs cooked over the coals! When the weather's warm, it's prime time for the grill. Out on a picnic or in your own backyard, cook up these chicken thighs marinated in herbs, spices, and kefir. The chicken comes out tender, mouthwatering, and light.

Pearl

Recipe author

Composition / ingredients

Servings:

Chicken thighs

Kefir

0.5

Garlic

Parsley (or cilantro)

Salt (about ½ tsp)

Dried spices (about ½ tsp)

Allspice (or ground black pepper, about ½ tsp)

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

Cooking method

Step 1:

How do you make grilled chicken thigh skewers? Get the thighs and everything for the marinade ready. Singe off any stray small feathers and down, then rinse the chicken well in clean water. Pat the thighs dry with paper towels.
Step 2:

For the marinade you can use fresh parsley, basil, oregano, or cilantro (I used a bunch of parsley). Wash the herbs and peeled garlic. Chop the parsley coarsely and push the garlic through a press.
Step 3:

Mix your favorite spices in a separate small bowl. I used half a teaspoon each of allspice, salt, and chicken seasoning.
Step 4:

Add the garlic to the spices and mix with a fork or spoon until well combined.
Step 5:

Using a small knife, make several deep slashes in each thigh. This helps the chicken marinate faster and more evenly and cook through better over the coals.
Step 6:

With clean hands, rub each piece all over with the spice-and-garlic mixture, working it into the slashes too.
Step 7:

Do the same with all the thighs.
Step 8:

Put the chicken in a deep bowl or pot and scatter the herbs over it.
Step 9:

Pour the kefir evenly over the top. You don't need enough to submerge the pieces — half a cup is plenty for 5 thighs.
Step 10:

Work the kefir in with your hands so it coats every piece evenly. If you like, sprinkle some ground red pepper or chili on top. Cover the bowl with plastic wrap or a lid and refrigerate to marinate. A couple of hours is enough, or you can leave the chicken to marinate overnight in a cool spot.
Step 11:

Thread the marinated thighs onto skewers.
Step 12:

Light the wood or charcoal in the grill and wait until the flames have burned down to hot coals.
Step 13:

Set the chicken over the coals to cook. Turn the skewers now and then and cook until the meat is done all the way through — it took us about 20–25 minutes.
Step 14:

Take the finished thighs off the heat and serve!

To check the thighs for doneness, cut down to the bone with a knife — if the juices run clear, they're done. Boneless meat cooks faster, so you can remove the bones before marinating and grill the meat on a grate instead. Keep the coals at a moderate heat; too hot and the chicken will char outside while staying raw inside. Serve the chicken skewers with fresh vegetables and salads. Enjoy!
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some — like chili pepper — are especially easy to overdo.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count will change.