Lari Chicken Kebab

by Chef Javad


Chicken Thigh (Boneless & skinless)1.2kg
Onion (peeled)120g
Natural Greek Yogurt120g
Black Pepper (crushed)5g
White pepper powder11g
Pomace Olive Oil100ml


1. Cut onion into wedges.
2. Cut chicken into chunks.
3. In a large bowl, put all ingredients together and mix well (like give it a good massage!). Then marinate for 2 ~3 hours.
4. Thread the chicken pieces and the onion pieces onto skewers (make sure to separate the onions)
5. Grill for about 10 to 15 minutes at 250 ℃ until they are golden brown each sides. You can turn the skewers a few times to make sure they are nicely grilled on all sides.
★TIP★To enhance the richness. Use a pastry brush and coat both sides with melted butter.