Chicken Shish Kebab
Ingredients
- 3 lbs. of boneless chicken thighs
- 2 tbs. of tomato paste
- 1 tsp. of ground coriander
- 2 tsp. of kosher salt
- 1 tsp. of ground black pepper
- 3 Spanish onions
- 3 tbs. of mayonnaise
- ¼ cup of extra virgin olive oil
Instructions
- Cut the chicken thighs into 2-inch cubes. Slice the onions.
- Prepare the marinade. In a large bowl combine and mix tomato paste, ground coriander, salt, pepper, and extra virgin olive oil.
- Grind the onions over the meat, let the juice come out.
- Combine meat and onions. Add the marinade and mayo. Mix well until meat and onions are covered by the marinade.
Seal and refrigerate for 6-12 hours.
- Preheat an outdoor grill to medium-high; lightly oil the grate. (You can also use the oven).
- Remove the chicken from the marinade and shake, discarding any remaining marinade.
- Place the meat on skewers and sprinkle with olive oil.
- Cook the skewers on a preheated grill for about 10-12 minutes, turning frequently until nicely brown on all sides and when the chicken is no longer pink in the center.
Video Guide
Fun Fact:
Coriander is native to South Europe, North Africa and Southwest Asia. The Ebers Papyrus, an Egyptian medical text from around 1550 BC, describes coriander’s medicinal and culinary uses. In fact, coriander was recovered from the tomb of King Tutankhamen.