Kefir-Marinated Chicken Skewers
Juicy, boneless chicken thighs in a tangy kefir and garlic marinade—tender, quick, and kid-friendly.
- Time
- 45 min
- Serving
- 462 kcal
- Ingredients
- ≈ $1.21
- Protein
- 40 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 220 g
- 2 Kefirpack 900 ml ≈ $2.13 60 ml
- 3 Onions≈ $1.60 per kg 40 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Paprika 1 g
- 6 Salt 2 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut boneless chicken1 thighs into 4cm chunks, trim excess fat.
Make the marinade: mix kefir2 with salt, black pepper, paprika, minced garlic4, and finely chopped onion3.
Pour marinade over chicken1, stir to coat, cover, and refrigerate for 1–3 hours (no longer—kefir2 tenderizes too much).
Thread onto skewers or arrange on a grill rack, shaking off excess marinade.
Grill over coals for 12–15 minutes, flipping every 3 minutes, until golden-brown; meat should be white inside with clear juices.
Tips
- Why it works
- Marinate for no longer than 3 hours. Kefir’s acid breaks down meat fibers, making it mushy if left overnight. Stop when the chicken is just tender enough to pull apart easily with a fork.
- Substitutions
- Use plain yogurt instead of kefir (same amount) for a milder tang. Swap paprika for ½ tsp smoked paprika if you prefer a deeper flavor.
- Common mistakes
- Overcooking turns the meat dry; check doneness at 12 minutes. Juices should run clear, not pink. Burnt skewers smell acrid and look blackened.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a pan over medium heat for 3–4 minutes until warmed through. Freezing ruins texture.
- Serve with
- Pair with boiled potatoes and a simple cucumber-tomato salad for a balanced dinner. Works for picnics or barbecues with kids.
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