Chicken Thigh Kebabs

by Editorial Staff

These chicken thigh kebabs are marinated in onions and fried in the oven under the grill.

Servings: 4


  • Chicken thighs (sliced) – 450 g
  • Long grain rice – 1 cup
  • Small lime zest – 1 tbsp
  • Fresh cilantro – 2 tbsp
  • Salt to taste
  • Lime wedges for serving
  • Bulb onions (chopped on a grater) – 1 pc.
  • Garlic – 1 clove
  • Chili green – 2 pcs.
  • Fresh ginger – 2.5 cm
  • Ground allspice – 1 teaspoon
  • Dried thyme – 1.5 teaspoon
  • 1/2 lime juice
  • Olive oil – 2 tbsp


  1. Prepare the marinade. Put all the ingredients for the marinade into the bowl of the kitchen processor, pulsate until a homogeneous mass is formed.
  2. Place the chicken in a large bowl, top with the marinade and mix well cover and set aside for 5 minutes.
  3. Boil the rice in salted water until tender, according to the instructions on the package. Drain and add lime zest and cilantro to the rice, stir and set aside.
  4. String chicken meat on skewers soaked in water and place under the grill for 12-15 minutes, turning occasionally.
  5. Serve kebabs with rice and lime wedges.

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