Chicken Shish
Ingredients
For the Skewers: 1 kg chicken thighs, cut into cubes 1 large onion, cut into chunks 2 capsicums (any color), cut into chunks Wooden or metal skewers (soaked in water if wooden) For the Marinade: 3 tbsp olive oil 2 tsp Maraqah Chicken Stock Base 2 tbsp plain yogurt 2 garlic cloves, minced 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp dried oregano 1/2 tsp black pepper Juice of 1 lemon
Method
1. Prepare the Marinade:
In a large bowl, mix olive oil, Maraqah Chicken Stock Base, yogurt, minced garlic, paprika, cumin, oregano, black pepper, and lemon juice until well combined.
2. Marinate the Chicken:
Add the chicken thigh cubes to the bowl with the marinade. Toss to coat the chicken evenly. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
3. Assemble the Skewers:
Preheat your oven to 200°C (390°F).
Thread the marinated chicken cubes onto the skewers, alternating with chunks of onion and capsicum. Place the assembled skewers on a baking sheet lined with parchment paper or a wire rack.
4. Bake the Skewers:
Bake the skewers in the preheated oven for 25–30 minutes, turning halfway through, until the chicken is fully cooked and slightly charred on the edges (internal temperature of 75°C/165°F).
5. Optional Broil:
For extra char and flavor, switch to the broil setting for the last 2–3 minutes of cooking, keeping a close eye to avoid burning.
6. Serve:
Remove the skewers from the oven and let them rest for a few minutes. Serve hot with a side of rice, salad, or flatbread, and enjoy your juicy and flavorful chicken shish skewers!
This salt-free recipe relies on the Maraqah Chicken Stock Base for its rich and savory flavor.
