Chicken thigh kebab
Description
The dish is prepared without unnecessary complications. Chicken thigh kebabs are easy to make. Start with the marinade. Chicken loves liquid, so you can use not only the mayonnaise and ketchup marinade listed in the recipe, but also lemon juice, salt, and pepper. Marinate for at least several hours, then grill until fully cooked. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Prepare chicken thighs for shashlik. Wash them thoroughly, remove any remaining feathers and fat, and trim off loose pieces of skin.
- 2
Step 2
2. Prepare the marinade for chicken thighs: mix ketchup with mayonnaise and spices.
- 3
Step 3
3. Mix well. The marinade is ready.
- 4
Step 4
4. Pour the marinade over the prepared thighs.
- 5
Step 5
5. Mix well, then let the chicken thighs marinate for at least 2–3 hours in the refrigerator. If possible, leave the meat overnight.
- 6
Step 6
6. When the barbecue is ready and all the wood or charcoal has burned down, place the chicken thighs on the grill. Close the grill latch and start grilling.
- 7
Step 7
7. Fry the thighs on both sides, turning them occasionally to prevent burning. Check for doneness by making a cut in the thickest part; if the juice runs clear, the meat is ready. Remove from the grill and serve. Enjoy!