- 1kg boneless chicken thighs
- 3 cloves of garlic, minced
- 1 medium onion
- 3cm of ginger root, chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp herb mix (mint, thyme, basil, oregano)
- 1 tsp tomato paste
- 2 tsp ketchup
- 1 tbs lemon juice
- 1/2 leaf parsley
- 300g greek yoghurt
- 1 tbs olive oil
- 1/4 tsp ground cinammon
- Wooden/ metal skewers
- Wash the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice.
- Chop the onion and crush garlic cloves and ginger.
- In a glass or ceramic bowl, combine the onion, garlic, ginger, yogurt, oil, tomato paste, ketchup and seasonings.
- Mix it, blend it well.
- Add the cubed chicken and toss to coat. Cover the bowl and refrigerate it for at least 2 hours, or overnight for the best results.
- Set up the oven for ‚grill and fan’ optimally or just ‚grill’. Preheat to high for few minutes.
- Remove the thighs from the marinade and discard the marinade. Thread the cubes of meat onto the wooden or metal skewers. Chop the meat into smaller pieces if need.
- When ready to cook, brush and oil the oven-grill grate, then put carefully all of the kebab skewers onto it and grill, turning on the other side every 4-5 minutes. Thighs are ready when they are a bit browned. It takes up to 10-15 minutes in all for well-done.
- Serve with rice or bulgur and some veggies. Although this kebab melts in your mouth itself, you can make some extra condiments. Tzatziki sauce works very well for that. Enjoy.