Kefir-Marinated Chicken Shashlik

Tenderized by the natural lactic acid of kefir, high-protein chicken thighs deliver rich moisture without heavy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 850 g skinless boneless chicken thighs, cut into bite-sized cubes · 1224 kcal in the whole recipe
• 200 g plain kefir · 120 kcal in the whole recipe
• 300 g onions (200 g grated/sliced for marinade, 100 g sliced for salad) · 120 kcal in the whole recipe
• 12 g garlic (3 cloves), minced · 18 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 13 g olive oil (1 tbsp), divided · 115 kcal in the whole recipe
• 260 g tomatoes (2 medium), sliced or diced · 47 kcal in the whole recipe
• 150 g cucumber (1 medium), diced · 24 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 15 g lemon juice (1 tbsp) · 3 kcal in the whole recipe
• Salt, freshly ground black pepper, and ground coriander to taste

Method

1. In a large bowl, mix plain kefir, 200 g of sliced onion, minced garlic, chopped cilantro, 1/2 tbsp olive oil, salt, black pepper, and ground coriander.

   

2. Add the cut chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight.

   

3. Thread the marinated chicken onto skewers and grill in a preheated grill pan, oven, or airfryer at 200°C (400°F) for 18-20 minutes, turning regularly until cooked through.

   

4. Toss the sliced tomatoes, diced cucumber, remaining 100 g sliced onion, and fresh dill in a salad bowl with lemon juice, the remaining 1/2 tbsp olive oil, and a pinch of salt.

   

5. Serve the hot chicken shashlik skewers alongside the fresh tomato-onion-dill salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.