Summer is considered not only a time of continuous frying of kebabs (according to the research of British scientists, in summer a person is able to eat 3 times more juicy kebabs than at any other time of the year).

Summary

Ingredients

• White chicken fillet (breast) – 1.5 kg
• Onions – 0.5 kg
• Garlic – 5-6 cloves
• Tomatoes – 0.3 kg
• Chicken spices – 3 tbsp
• (I prefer a mixture of black and red peppers, basil, curry, turmeric, cumin and salt)

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Instructions

1. Rinse the chicken breast and pat it dry.
2. Cut the chicken into roughly 4×4 cm pieces.
3. Finely chop the tomatoes, mince the garlic cloves, and cut the onions into half rings.
4. Combine the chicken pieces, tomatoes, garlic, onions, and chicken spices in a bowl. Mix thoroughly until well combined. Add water as needed to moisten the mixture. Adjust salt to taste.
5. Cover and refrigerate for 2 hours.
6. Thread the marinated chicken pieces onto wooden skewers.
7. Cook the kebabs on a grill over hot charcoal for 10–15 minutes, turning every 2-3 minutes and spraying with water every 2-3 minutes to prevent charring, until the internal temperature reaches 74°C / 165°F.
8. Serve the chicken kebabs with fresh vegetables or as a vegetable side dish.

Bon Appetit!