Keto Chicken Shashlik Skewers

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless, cut into 1-inch cubes
• 1/4 cup Olive oil
• 2 tbsp Lemon juice
• 1/2 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tsp Paprika
• 1 tsp Ground coriander
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 medium Bell peppers (various colors), cut into 1-inch pieces
• 1 medium Red onion, cut into wedges

Instructions

1. 1In a large bowl, whisk together the 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 medium onion (finely chopped), 3 cloves garlic (minced), 2 tsp paprika, 1 tsp ground coriander, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. 2Add the 1.5 lbs chicken thighs (cut into 1-inch cubes) to the bowl with the marinade. Toss everything together until the chicken is completely coated. Cover the bowl and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the chicken to marinate.
3. 3Preheat your grill to medium-high heat. This is approximately 400-450°F (200-230°C).
4. 4Thread the marinated chicken pieces onto skewers, alternating them with the 2 medium bell peppers (cut into 1-inch pieces) and the 1 medium red onion (cut into wedges). Aim to distribute the ingredients evenly on each skewer.
5. 5Place the assembled skewers on the preheated grill. Grill for 15-20 minutes, turning the skewers occasionally. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C), and the vegetables should be tender and slightly charred.
6. 6Once cooked, carefully remove the skewers from the grill. 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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