Chicken thigh kebab

4 servings
2 hours

You can check the readiness of the thighs using a knife, make an incision to the bone and see if a transparent liquid is released, then the kebab is ready. Bone-free meat is prepared faster, so before pickling itself, you can remove the bone from the hips, and then fry the meat itself on a grill. Consider, the heat in the barbecue should not be strong, otherwise the outside will burn the chicken, and the inside will remain cheese. serve chicken kebabs with fresh vegetables and salads. Have a pleasant appetite!

How to make skewers from chicken thighs? Prepare your hips and everything you need for the marinade. Scorch poultry meat from extra small feathers and fluff, then rinse well in clean water. Dry your hips with paper wipes.

For marinade, you can take fresh parsley, basil, oregano or cilantro (the recipe used a bunch of parsley). So, wash the greens and peeled garlic. Cut the parsley not very finely, and run the garlic through the press or garlic digester.

In a separate small container, mix your favorite spices. I took half a teaspoon of allspice black pepper, salt and chicken seasoning.

Add the garlic to the spices and mix everything using a fork or spoon until smooth.

In the hips, use a small knife to make deep cuts in several places. This is necessary so that the chicken is faster and more evenly brewed, and then better baked on charcoal.

Using clean hands, rub each piece thoroughly with garlic spices, just remember to grate inside the cuts.

Do this to all thighs.

Put the chicken in a deep cup or saucepan, sprinkle with the greens.

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

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

Nanize the parinated hips on the skewer.

Ignite firewood or coals in the barbecue, wait for the fire to burn out.

Send the chicken to fry. Turn the skewer over periodically and cook until the meat is completely ready. It took us about 20-25 minutes.

Remove the finished hips from the heat and serve to the table!

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 consider that there are spices that are especially important not to shift (for example, chili peppers).

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