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Ingredients
0 servings
2 poundschicken thighs bone
less and skinless, cut into small pieces
2 tablespoonsolive oil
½ cupplain whole milk yogurt
2 teaspoonspaprika
2 teaspoonscumin
2 teaspoonssalt
½ teaspoononion powder
1 teaspoonginger
½ teaspoonblack pepper
½ teaspoonturmeric
2 teaspoonsgarlic
minced, to taste
2 tablespoonsparsley
finely chopped
2 tablespoonscilantro
finely chopped
sumac
parsley
or cilantro, to garnish optional
skewers
wooden sticks
roasting tray
Instructions
Step 1
In a large bowl, add the chicken which has been cut into small pieces.
Step 2
Then add the olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro.
Step 3
Mix all together to marinade evenly.
Step 4
Cover and let it sit in the fridge for at least an hour or overnight.
Step 5
If you don't want the wooden skewers to burn in the oven, soak them in warm water for about 20 minutes.
Step 6
Preheat oven to 450°F.
Step 7
Thread the pieces of chicken onto the skewer. If the piece is kind of long thread it twice through the skewer so it's not dangling off. Once the skewer is full, repeat with the other skewers until all the chicken is threaded.
Step 8
Place the skewers on your rack and tray, making sure they are spaced apart.
Step 9
Roast in the oven for 15 minutes, then flip over and roast for another 5 minutes. Make sure the chicken has cooked through in the center and then take out of the oven.
Step 10
Garnish with more cilantro or parsley and a sprinkle of sumac. Serve warm.
Notes
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Easy
Go-to
Moist
One-dish
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