Mediterranean Skewered Chicken

This is my go to meal whenever I just want to cook for myself. It’s something I learned how to make in college and it got me through many nights where I was stuck at home and needed to eat. It’s looks beautiful and tastes even better and honestly you just can’t go wrong with this one. Next time you’re craving some chicken, give this a shot!

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Serves: 4

Time: 1.25 hours

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Ingredients

For the Chicken

• 1.5 lbs Chicken Thighs

• 1 tbsp Olive Oil

• 1 tbsp Salt

• 0.5 tbsp Black Pepper

• 0.5 tbsp Paprika

• 0.5 tbsp Aleppo Pepper

• 1 tsp Garlic Powder

• 1 tsp Chili Powder

• 0.25 cup Plain Yogurt

• 1 small can Tomato Paste

• 1 Yellow Onion

For the Salad:

• 2 cups Cherry tomato

• 0.25 Red Onion

• 0.5 cup Fresh Parsley

• 1 tsp Salt

• 1 tsp Sumac

• 1 Lemon

• 1 tbsp Olive Oil

For the Sauce:

• 1 cup Plain Yogurt

• 2 cloves Garlic

• 1 tbsp Water

• 1 pinch Salt

• 0.25 cup fresh Parsley

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Instructions

Slice the chicken thighs into small 1 inch cubes and add to a large mixing bowl. Add all the ingredients listed above, excluding the onion, and mix well.

Dice the yellow onion into inch cubes as well and keep to the side. Begin skewering the chicken and adding onions in between each piece. Place on a baking sheet and into a 425 oven for 45 minutes.

For the salad, start by cutting a red onion into quarters. Take one quarter and cut in half but keeping the root intact. Then slice that quarter into thin slices and add to a medium mixing bowl. Next slice the cherry tomatoes in half and mince fresh parsley and add both to the bowl. Add the salt, sumac, lemon juice, and olive oil and mix.

For the sauce, grind the garlic into a paste and add to a mixing bowl along with the rest of the ingredients listed above. If you want it runnier just add a bit of water at a time and mix until you get the consistency you like.

Plate the chicken over white rice, add salad, and top with the white sauce, more parsley, and aleppo pepper, and enjoy.

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