Kefir-Marinated Chicken Skewers

1. 1 Chicken thighspack 900 g ≈ $3.81 220 g
2. 2 Kefirpack 900 ml ≈ $2.21 60 ml
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Paprika 1 g
6. 6 Salt 2 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut boneless chicken¹ thighs into 4cm chunks, trim excess fat.

2. Make the marinade: mix kefir² with salt, black pepper, paprika, minced garlic⁴, and finely chopped onion³.

3. Pour marinade over chicken¹, stir to coat, cover, and refrigerate for 1–3 hours (no longer—kefir² tenderizes too much).

4. Thread onto skewers or arrange on a grill rack, shaking off excess marinade.

5. Grill over coals for 12–15 minutes, flipping every 3 minutes, until golden-brown; meat should be white inside with clear juices.