500g boneless, skinless chicken thighs (preferred for juiciness), cut into 1-inch cubes
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp cumin powder
1/2 tsp red chili powder (or paprika for milder)
Salt and black pepper to taste
For Skewering (Optional):
Wooden or metal skewers (if using wooden, soak for 30 mins)
For Garnish:
Fresh tomatoes and green chilies (as seen in image), or lemon wedges
Step-by-Step Instructions:
Marinate the Chicken: In a large bowl, combine the chicken cubes with olive oil, lemon juice, oregano, cumin powder, red chili powder, salt, and black pepper. Mix thoroughly to ensure all chicken pieces are coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably 4-6 hours for maximum flavor.
Skewer the Chicken: If using skewers, thread the marinated chicken pieces onto them. You can alternate with vegetables like bell peppers or onions if desired, though the image shows only meat.
Grill the Kebabs: Preheat your grill or charcoal BBQ to medium-high heat. Once hot, place the skewers directly on the grill grates.
Cook to Perfection: Grill the kebabs for 8-12 minutes, turning them every 2-3 minutes, until the chicken is cooked through, tender, and has a lovely charred exterior. Ensure the internal temperature reaches 74°C (165°F).
Serve Hot: Carefully remove the kebabs from the grill. Serve immediately with fresh tomatoes and green chilies on the side, or a squeeze of fresh lemon juice.
