Name: Chicken Kebab Platter recipe by Nafeesa Buhary at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Whole milk greek yoghurt- 1 cup; Boneless chicken thighs - 1.134 kg; freshly squeezed lemon juice - 2 tablespoons; Olive oil - 2 tablespoons; Ketchup - 2 tablespoons; Garlic cloves - 6 minced; Red chili flakes - 1 tablespoon; Salt - 1 teaspoon; Cumin powder - 1 1/2 teaspoon; Pepper powder - 1 teaspoon; Paprika - 1 teaspoon; Cinamon powder - little; Bamboo or metal skewers; Cucumber sliced - 2

Ingredients Serving: 4

Whole milk greek yoghurt- 1 cup
Boneless chicken thighs - 1.134 kg
freshly squeezed lemon juice - 2 tablespoons
Olive oil - 2 tablespoons
Ketchup - 2 tablespoons
Garlic cloves - 6 minced
Red chili flakes - 1 tablespoon
Salt - 1 teaspoon
Cumin powder - 1 1/2 teaspoon
Pepper powder - 1 teaspoon
Paprika - 1 teaspoon
Cinamon powder - little
Bamboo or metal skewers
Cucumber sliced - 2

Instructions

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate
Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape
Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes.
Turn kebabs and grill the other side 3 or 4 minutes; turn.
Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes.
Serve kebabs with yellow rice and dip of your choice and some cucumbers

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