Quick & Delicious Chicken Thigh Shashlik

Juicy, tender, with the aroma of herbs and spices — simply delicious! Chicken thigh shashlik marinates very quickly and cooks even faster. Just a couple of hours is enough. The combination of herbs and spices can be changed at your discretion. You can serve baked vegetables with the kebab: peppers, eggplants and herbs.
cook time: 2h
Isla Thatcher
Quick & Delicious Chicken Thigh Shashlik

Nutrition Facts (per serving)

171
Calories
10g
Fat
1g
Carbs
20g
Protein

Ingredients (5 portions)

Basic:

Garlic 2 clove
Salt (0.5 teaspoon) to taste
Parsley (or cilantro) to taste
Dry spices (0.5 teaspoon) to taste
Allspice (or ground black 0.5 teaspoon) to taste
Kefir 0.5 cup
Chicken thighs 5 pc

Recipe instructions

Step 1

Step 1
How to make shish kebab from chicken thighs on the grill? Prepare the thighs and everything you need for the marinade. Scorch the chicken meat to remove any excess small feathers and fluff, then rinse well in clean water. Dry the thighs with paper towels.

Step 2

Step 2
For the marinade, you can use 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 garlic press.

Step 3

Step 3
Mix your favorite spices in a separate small container. I took half a teaspoon each of allspice black pepper, salt and chicken seasoning.

Step 4

Step 4
Add garlic to the spices and stir everything with a fork or spoon until smooth.

Step 5

Step 5
Using a small knife, make deep cuts in several places in the thighs. This is necessary so that the chicken marinates faster and more evenly, and then bakes better over the coals.

Step 6

Step 6
With clean hands, carefully rub each piece individually with spices and garlic, and do not forget to rub inside the cuts.

Step 7

Step 7
Do this with all the thighs.

Step 8

Step 8
Place the chicken in a deep cup or pan, sprinkle with herbs.

Step 9

Step 9
Distribute kefir evenly on top. It is not necessary to pour the pieces so that they float in the marinade; half a glass of kefir will be enough for 5 thighs.

Step 10

Step 10
Use your hands to spread the kefir so that it gets evenly under each piece. Sprinkle red pepper or chili powder on top if desired. Cover the cup with cling film or a lid and place in the refrigerator to marinate. A couple of hours will be enough, or you can leave the chicken all night in a cool place.

Step 11

Step 11
Thread the marinated thighs onto skewers.

Step 12

Step 12
Light wood or coals in the grill and wait until the fire burns out.

Step 13

Step 13
Send the chicken to fry. Turn the skewers periodically and cook until the meat is completely cooked. It took us about 20-25 minutes.

Step 14

Step 14
Remove the finished thighs from the heat and serve!

Additional rubrics

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