Shared by Tiffany Kisluk
Shared by Tiffany Kisluk
Chicken Skewers With Paprika and Lemon
Yield: 4-6 servings
Chicken Skewers With Paprika and Lemon
Yield: 4-6 servingsFamily Journey
Tunis, TunisiaBat Yam, Israel
Houston
This recipe was shared by Tiffany Kisluk. Read more about her family in "For This Tunisian Family, the Grill’s Always On the Night Before Passover" and try her recipes for spicy merguez kebabs, and fresh artichoke salad with lemon and pilpelchuma.
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts, cut into 1 inch pieces
- 4 garlic cloves, crushed
- 1 teaspoon sweet paprika
- Zest and juice of 2 lemons
- 4 tablespoons olive oil, plus more for greasing
- 3 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- ¼ cup fresh cilantro leaves, finely chopped
Preparation
Step 1
Place the chicken into a large mixing bowl. Add the garlic, paprika, lemon, olive oil, salt, pepper, turmeric and cilantro. Mix well, cover the bowl and refrigerate for at least two hours to marinate.
Step 2
Transfer the chicken from the refrigerator.
Step 3
Thread 4 pieces of chicken onto a 1 skewer, folding the chicken as you thread it through the skewer, leaving a 1 inch border without chicken on both sides. Repeat threading the remaining chicken into skewers.
Step 4
Place the grill or a skillet on medium-high heat and lightly brush it with olive oil. Place as many skewers that can fit onto the grill or skillet and cook on each side until the chicken is cooked through and has grill marks, about 3-5 minutes on each side.
Step 5
Serve the chicken skewers hot immediately.
