Chicken Kebab in Grapefruit

I have come to love marinating chicken in grapefruit juice for a long time. Once, I tried to combine this marinade with my favorite seasoning and realized that this is what I need! A win-win combination, Sichuan pepper also brings its bright aromatic note. Of course, the choice of the “meat” for the barbecue itself plays an important role.

Summary

Ingredients

• Chicken thighs or drumsticks without skin and bones – 1.5 kg
• Grapefruit – 1-2 pcs.
• Khmeli-suneli – 1 tbsp
• Sichuan pepper – 1 teaspoon
• Salt to taste
• Bow – 6 pcs.

Instructions

1. Remove any remaining skin, bones, cartilage, or veins from the chicken if not already prepared.
2. Cut the chicken into small oblong pieces, about 5 pieces per skewer.
3. Cut the onions into 5-7 mm thick rounds without separating them into individual rings.
4. Squeeze the grapefruit, collecting both juice and pulp in a bowl.
5. Pat the chicken dry. Season with salt, khmeli-suneli, and Sichuan pepper. Mix well.
6. Pour the grapefruit juice over the chicken until completely covered. Mash the chicken pieces while stirring to ensure all are soaked in the juice.
7. Add the onion rounds to the marinade and stir gently to avoid breaking them. Add more juice if needed to cover everything completely.
8. Cover the container and refrigerate for at least 1.5 to 2 hours, or overnight.
9. Thread the marinated chicken pieces and onion rounds onto skewers in an accordion pattern, alternating between chicken and onions.
10. Cook the skewers over hot coals with no open flame for 15 to 20 minutes, turning occasionally for even cooking. Brush lightly with the remaining marinade as you cook. Chicken must reach an internal temperature of 74°C (165°F).