Keto Chicken Shashlik Skewers

Ingredients

• about 680 g Chicken thighs, cubed
• 1 large Onion, sliced
• 1/4 cup Apple cider vinegar
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 3 cloves Garlic, minced
• 1 tsp Paprika
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk everything together until well combined.
2. 2Add the about 680 g cubed chicken thighs and 1 large sliced onion to the bowl with the marinade. Toss gently to ensure all the chicken and onion slices are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
3. 3Preheat your grill to medium-high heat, aiming for a temperature between about 205°C (200°C) and about 230°C (230°C).
4. 4Carefully thread the marinated chicken cubes and onion slices onto skewers, alternating between chicken and onion. Aim to place about 4-5 pieces of chicken per skewer.
5. 5Place the skewers on the preheated grill. Cook for 12 to 15 minutes, turning them every few minutes, until the chicken is cooked through and has developed a slight char. The chicken is done when it reaches an internal temperature of 74°C.
6. 6Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, making it more tender.

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