🧂 Ingredients (Serves 4–6)
- 1.5–2 kg chicken meat (thighs/drumsticks too, boneless skinless recommended), cut into ~3–4 cm cubes
- 2 large onions, coarsely chopped
- 3–4 garlic cloves, minced
- 2 tbsp vegetable oil (or melted chicken fat)
- 1 tsp paprika (optional – for color)
- 1 tsp ground cumin (optional – for depth)
- Salt and freshly ground black pepper, to taste
- Wooden skewers, soaked in water
🔪 Cooking Instructions
1. Prepare and Marinate the Chicken
- In a bowl, combine chicken cubes, chopped onions, garlic, oil, paprika, cumin, salt, and pepper.
- Mix thoroughly, ensuring each piece is well coated.
- Cover and marinate in the fridge for at least 3 hours, ideally overnight to enhance flavor.
2. Skewer the Chicken
- Preheat your grill or coals to medium-high heat, creating glowing embers.
- Thread marinated chicken cubes onto soaked skewers, leaving tiny gaps (~0.5 cm) between pieces.
- Lightly brush skewers with oil before grilling to prevent sticking.
3. Grill the Kebabs
- Place skewers over embers and grill for 4–5 minutes per side, rotating skewers every couple of minutes.
- Look for a beautiful golden char and juicy center; avoid overcooking.
- Optional: Brush with leftover marinade or oil mid-grill to maintain juiciness.
4. Rest & Serve
- Remove cooked skewers and rest for 5 minutes on a plate with loose foil.
- Serve warm on skewers or transfer to a platter.
- Great accompaniments include flatbread, fresh salad, pickled vegetables, and lemon wedges.
✅ Tips & Variations
- Onion marinade: Provides both flavor and natural tenderizing—don’t skip.
- Cut consistency: Even-sized pieces grill uniformly—aim for 3–4 cm.
- Herbs/spice additions: Try sumac, coriander, or fresh parsley in marinade.
- Indoor option: Use a grill pan or broiler if outdoor grill isn’t available.
- Charcoal tip: Let flames die down to embers before grilling for optimal flavor control.
Follow these instructions, and you’ll get juicy, flavorful chicken kebabs exactly like Georgy Kavkaz demonstrates. Enjoy!
