CHICKEN SKEWERS - MIDDLE EASTERN STYLE
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Grilling season may be coming to a close soon, but that doesn’t mean you can’t make the most amazing skewers right at home. All these take is an easy marinade, you skewer them up, put them in the oven, and top with the most amazing garlicky white sauce. Perfect as is, with regular rice, or if you are doing highprotein/lowcarb, you can use my @kaizenfoodco lowcarb rice with just 6 net carbs!
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Here is how to make it:
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1.We’ll start with our marinate. Cut 2.5lbs boneless skinless chicken thighs into 1.5 inch to 2 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, and 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp sour cream or thick yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hours, but ideally overnight.
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2.When you’re ready to eat, remove the chicken from the fridge and let sit for 30-45 mins to come up to room temp. Skewer them up on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish.
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3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper and place in the oven for 36-38 minutes.
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4.While the chicken is cooking, make the garlicky white sauce. Grab a bowl, add 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, the zest of a lemon, the juice of half a lemon, a generous pinch of salt, pepper, and give it a really good mix. Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, you can add 1 to 2 tbsp water.
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5.Remove chicken from the oven, top with some white sauce drizzles, fresh parsley, sumac, and whatever else you like.
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6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice.
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If you make it, be sure to let me know what you think on SHREDHAPPENS
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ENJOY
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