• 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.






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