Keto Chicken Shashlik Skewers

Ingredients

• about 680 g Chicken thighs, boneless, skinless, cubed
• 1 medium Onion, sliced
• 0.25 cup Lemon juice
• 0.25 cup Olive oil
• 3 cloves Garlic, minced
• 1 tbsp Paprika
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1In a large bowl, combine the about 680 g of chicken thighs (cubed), 1 medium onion (sliced), 0.25 cup of lemon juice, 0.25 cup of olive oil, 3 cloves of minced garlic, 1 tbsp of paprika, 1 tsp of dried oregano, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mix everything together until the chicken and onion are evenly coated.
2. 2Cover the bowl tightly and place it in the refrigerator. Let the chicken marinate for at least 2 hours, or for the best flavor, leave it overnight.
3. 3Once marinated, thread the chicken and onion pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Preheat your grill to medium heat, aiming for a temperature between 175°C and about 205°C (200°C).
5. 5Place the skewers on the preheated grill. Cook for 12 to 15 minutes, turning them occasionally. The chicken is cooked through when it is no longer pink inside and 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 to redistribute, making the chicken more tender.

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