Chicken shish kebab
Tender and juicy chicken shish kebab marinated in traditional Georgian matsoni yogurt, fresh garlic, and aromatic herbs. It makes an ideal high-protein dinner or a crowd-pleasing weekend barbecue option. For the juiciest results, let the meat marinate for at least two hours before grilling over hot coals or under a broiler.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Olive Oil2 tbsp
- Garlic4 cloves
- Lemon juice1 tbsp
- Red Bell Pepper1 piece
- Red onion1 piece
- ground coriander1 tsp
- Red Pepper Flakes½ tsp
- Salt1 tsp
Instructions
6 steps- 1
Rinse and pat dry the chicken breasts, then cut them into uniform 3-4 cm cubes.
10 min
- 2
In a large bowl, whisk together matsoni, olive oil, crushed garlic, lemon juice, ground coriander, chili flakes, and salt. Add the chicken pieces, coat thoroughly, cover, and chill for 2 hours.
120 min
- 3
Cut the bell pepper and red onion into squares similar in size to the chicken. If using wooden skewers, soak them in water for 20 minutes to prevent scorching.
10 min
- 4
Thread the chicken pieces, pepper, and onion alternately onto skewers without packing them too tightly.
5 min
- 5
Grill the skewers on an outdoor grill or a hot grill pan over medium-high heat for 12-15 minutes, turning occasionally until beautifully browned on all sides and cooked through.
15 min
200°C
- 6
Transfer the cooked skewers to a serving platter and let rest for 3-5 minutes before serving so the juices redistribute.
4 min
Nutrition
1 serving ≈ 297 g
Nutrition values are estimates. - means data is unavailable.
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