Chicken Kebab

Chicken Kebab

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Ingredients:
1,2 kg (2 lb) boneless skinless chicken legs (or just the thighs) cut into somewhat large bite-size pieces
300 gr (10 – 11 oz) Greek/Bulgarian yogurt
100 gr (4 oz) mayonnaise
3 tsp turmeric
1 tsp ginger powder
1 tsp ground black pepper
1 1/2 tsp ground cumin
1 1/2 tsp garlic powder
~1 tsp salt (more or less depending on you taste, I used a little bit more than a teaspoon)
wooden or metal skewers
This recipe makes 12 kebabs.

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Preparation:
1. In a big bowl (or an airtight container) add everything and mix well. Cover with plastic wrap and leave in the fridge overnight.

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2. 30 minutes before start assembling the kebabs soak the wooden skewers in water so they don’t burn.

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3. Bake on a grill pan over medium high heat until the chicken is golden brown. Every minute or so move the kebabs a little so they don’t stick to the bottom of the pan and bake for about 4 minutes on each side. Serve with tomato and cucumber salad ^.^

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