Grilled Persian Chicken Kabobs Recipe
These juicy Persian Chicken Kabobs are so easy to make and taste delicious.
Equipment
- Bamboo skewers, soaked in water for 30 minutes
Ingredients
- 1 large onion
- ½ cup fresh lemon juice
- 2 tbsp dried oregano
- 2 tsp paprika
- 2 tsp minced garlic
- 1 cup Extra-virgin olive oil
- 10 boneless, skinless chicken thighs, about 4 ounces each, cut into 1 ½-inch pieces
Instructions
- In a blender or food processor, puree the onion, lemon juice, paprika, oregano, and garlic. While it's blending, add in the olive oil.
- Place the chicken pieces in a large, sealable bag and pour in the marinade. Squeeze out the air and seal the bag. Turn the bag to mix the marinade around the chicken pieces. Allow the chicken to marinate for 30 minutes or more.
- Prepare the grill for direct cooking over medium heat.
- Take the chicken out of the marinade and thread onto the skewers. Space them apart enough so they're not quite touching. Discard the marinade.
- Clean the grill's cooking grates. Grill the kabobs over direct medium heat with the lid closed as much as possible, until the meat is fully cooked but not too dry, about 8 to 10 minutes, turning once.
- Serve the kabobs with pita bread, seasoned rice, and Persian Yogurt with Cucumber (Mast-o Khiar).
