Chicken Shish Kabob Recipe

Preparation Directions

1. 1

   Marinate the Chicken

   In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. Add the chicken thighs and coat them well. Cover and refrigerate for at least 1 hour, preferably overnight.

2. 2

   Prepare the Rice Pilaf

   Rinse the rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed. Fluff with a fork.

3. 3

   Prepare the Onion Salad

   In a bowl, mix the chopped onion with a pinch of salt and let it sit for about 10 minutes to soften. You can add some lemon juice and chopped parsley for flavor.

4. 4

   Skewering the Chicken

   Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers, leaving some space between pieces for even cooking.

5. 5

   Grill the Kabobs

   Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.

6. 6

   Grill the Vegetables

   During the last few minutes of cooking, place the halved tomatoes and jalapeño peppers on the grill until charred and softened.

7. 7

   Serve

   Serve the chicken shish kabobs with rice pilaf, onion salad, grilled tomatoes, and jalapeño peppers. Garnish with fresh parsley.