Turkish Chicken Kebabs

Instructions

1. Step 1

   Using the box grater, grate the onion into the mixing bowl and squeeze away the excess liquid. Using the chef's knife, mince the garlic and juice the lemon, then add the prepared onion, garlic, lemon juice, plain yogurt, olive oil, tomato paste, paprika, cumin, black pepper, and salt to the bowl and mix until smooth.

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Cumin, 4.0 clove Garlic, 1.0 piece Lemon, 30.0 ml Olive Oil, 150.0 gr Onion, 8.0 gr Paprika, 150.0 gr Plain Yogurt, 6.0 gr Salt, 40.0 gr Tomato Paste

   Cookware: Box Grater — grating, Chef Knife — mincing, juicing, mixing bowl — mixing

2. Step 2

   Add the chicken thigh pieces to the marinade and turn them in the mixing bowl until every piece is evenly coated.

   Ingredients used: 800.0 gr Chicken Thigh

   Cookware: mixing bowl — mixing

3. Step 3

   Marinate the coated chicken thigh in the mixing bowl for 60 minutes, keeping it cold and separate from cooked food.

   Timer: 60 min (fixed)

   Cookware: mixing bowl — marinating

4. Step 4

   Thread the marinated chicken thigh pieces onto the kebab skewers, leaving small gaps between pieces for even cooking.

   Cookware: Kebab Skewers — skewering, mixing bowl — holding_marinade

5. Step 5

   Preheat the grill to medium-high heat, then grill the skewers for 15 minutes, turning them with the grill tongs every 3 to 4 minutes until browned and the thickest piece reaches 74°C internally on the food thermometer.

   Timer: 15 min (scalable)

   Cookware: Food Thermometer — temperature_check, grill — medium-high, Grill Tongs — turning