Homemade chicken kebab is a very simple preparation, a tasty dish that wins everyone over at the table: tender and flavorful meat, spices and aromatic herbs, and an easy oven cooking method. For my chicken kebab, I chose to use one type of meat (deboned chicken thighs), a meat that remains tender and juicy while cooking, but you can also make a mix of meats: turkey, lamb, and chicken. Remember in this case to alternate them on the skewer to have leaner and drier cuts with fattier ones to obtain a kebab that is not dry but just moist enough. With few steps, you’ll achieve a homemade chicken kebab excellent to enjoy in kebab bread with some tasty sauces on the side.
Recipe source: HERE.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 chicken thighs
- 1 plain yogurt (125 grams)
- 1 lemon (juice)
- 3 teaspoons tandoori masala
- 1 teaspoon oregano
- to taste salt
- 1 teaspoon cumin
- 1/2 teaspoon chili pepper
Tools
- 1 Cutting Board
- 1 Knife
- 2 Skewers wooden 8 inches
- 1 Bowl
- 1 Cover reusable fabric
Steps
In a bowl, mix the yogurt with lemon juice, then add spices and oregano and stir again to incorporate them into the marinade. Place the thighs in the bowl with the marinade, covering them well with the mixture to distribute it evenly over all the meat. Cover the bowl and place it in the fridge for thirty minutes. Preheat the oven to 392°F and line a baking sheet with parchment paper. Peel an onion (or a potato) and cut it in half, placing it on the tray with the cut side against the parchment paper. Skewer each half of the onion with a 8-inch wooden skewer. Skewer the open thighs onto both skewers. Repeat with all six thighs to create overlapping layers. Bake and cook for one hour, then remove from the oven and let rest for ten minutes. Slice the kebab thinly and serve hot.
