Ingredients
3.5lbs of boneless chicken thighs (fat trimmed)
2 small (or 1 medium) onions peeled and quartered
5-6 garlic cloves
3 Tbsp of mayonnaise
1/2 tsp of salt
Small wooden skewers
Instructions
1. Soak the wooden skewers in water. This prevents the skewers from catching fire when grilling the kebabs.
2. Cut each chicken thigh into 3 strips. Cut each strip into 2 or 3 pieces.
4. Place the onion, garlic and salt in the bowl of a food processor and process until well combined and pureed, 1-2 minutes, scraping the sides a couple of times. Add the mayo and process for another 30-45 seconds.
**The picture shows more garlic because a lot of the cloves were really small and thin**
5. Pour the onion/garlic mixture over the cubed chicken, with a large spoon mix well making sure all the chicken is well coated. Cover with saran wrap and refrigerate (at least 4-5 hours) until ready to grill.
6. Skewer the chicken on the soaked skewers (5-6 pieces of chicken per skewer). Grill the chicken for 7 minutes on each side or until done.
This is such a simple but flavorful recipe. I hope you enjoy it as much as we did.
The chicken kebabs will pair with any salad and side you have planned.
We enjoyed our chicken with braised cabbage (recipe coming soon) and cucumber slices.
