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.
1. In a big bowl (or an airtight container) add everything and mix well. Cover with plastic wrap and leave in the fridge overnight.
2. 30 minutes before start assembling the kebabs soak the wooden skewers in water so they don’t burn.
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 ^.^