Very easy and absolutely delicious chicken kebabs. Tender, juicy meat and onions that was marinated with vinegar overnight for enhanced flavor and extra tenderness.

As promised, here is the Chicken Shish Kebabs that I grilled for our picnic a few days ago.

This recipe may be very familiar to those who grew up in Russia. This is the way my family and friends always prepared the meat for the shish kebabs.

We, Russians, love cooking shish kebabs on an open fire, while camping. Growing up, we went camping very often and we always sat around fire, made shish kebabs, listen to someone play guitar and sing. I love those memories!

Ingredients:
1 1/2 lb of boneless, skinless chicken thighs
2-3 cups of white vinegar (enough to cover the chicken)
1 medium Vidalia onion
salt and pepper

Directions:
1. Cut the chicken thighs into about 2-inch pieces. Just try to get them as close to the same size as possible, so they cook evenly.

2. Slice the onion into slices and separate the rings. Place the meat and the onion rings in a bowl.

3. Add salt, pepper and enough white vinegar to completely cover the chicken. Cover the bowl and let marinade for about 4 hours or overnight. (Refrigerate)

chicken and onions in a white bowl with vinegar being poured over them

4. When ready to grill…
Skewer the chicken alternating with onion rings. Grease the grill and cook the shish kebabs until completely done, turning over to evenly cook on all sides.

Enjoy!!

Chicken Shish Kebabs

5 from 2 votes

Print Rate

Author: Lyuba Brooke

Ingredients

1 1/2 lb of boneless skinless chicken thighs
2-3 cups of white vinegar enough to cover the chicken
1 medium Vidalia onion try to get longer, skinnier one
salt and pepper

Instructions

Cut chicken thighs into about 2-inch pieces. Just try to get them as close to the same size as possible, so they cook evenly.
Slice onion into circles, widthwise, and separate the slices into rings. Place the meat and the onion rings in a bowl.
Add salt, pepper and enough white vinegar to completely cover the chicken. Cover the bowl and let chicken marinade for about 4 hours or overnight. (Refrigerate of marinating ovenight)
When ready to grill...
Skewer the chicken alternating with onion rings. Grease the grill and cook the shish kebabs until completely done, turning over to evenly cook on all sides.

Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

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Chicken Shish Kebabs on a plater above photo

Comments

Iuliana Blakely says

June 29, 2012 at 7:45 pm

shashlyki!!!!! Yum! Thank you for the recipe. I’ve been meaning to make some and now I got the boost to do it!

Alyssa says

June 30, 2012 at 4:58 am

I cant wait to grill these up! Delish! Im a new follower would love for you to visit mine!

riversrecipereview.blogspot.com

Rogene says

July 1, 2012 at 2:29 am

That looks so good and Bob loves chicken, so I’m sure we will try these.

Hynote says

July 1, 2012 at 4:06 am

I have made many recipes for Kabobs, but have never seen one with the white vinegar to marinate in…hate to be dense here,(I have been cooking since I was a teenage and am now 49!) but what does the vinegar do? Is it a tenderizer? Thanks!

WillCookForSmiles says

July 1, 2012 at 1:26 pm

It does tenderize the chicken, it also adds a specific flavor, just enough to not be overwhelming.

WillCookForSmiles says

July 1, 2012 at 1:27 pm

Hope you do! Thanks!

WillCookForSmiles says

July 1, 2012 at 1:27 pm

Sure thing! Thank you!

WillCookForSmiles says

July 1, 2012 at 1:27 pm

Hope you make it soon 🙂

Paula-Riverton Housewives says

July 2, 2012 at 5:14 pm

Those look deliciously perfect! We’d love for you to share these at our party!
http://housewivesofriverton.blogspot.com/2012/06/recipe-round-up-23.html

Carrie@ My Favorite Finds says

July 4, 2012 at 7:23 pm

THese look great! I love how you put your Russian spin on dishes you share on your blog! Thanks for linking up to our Handmade Tuesdays party.

Cathy@My 1929 Charmer says

July 5, 2012 at 7:23 pm

I love kabobs so much! These look really good, so I’ll be giving it a try! Thanks as always for sharing with Sunday’s Best!

Rachel says

July 6, 2012 at 5:48 pm

This looks so yummy! I love chicken on the grill. Thanks for sharing at Terrific Tuesdays.
Rachel
adventuresofadiymom.blogspot.com

Charlene@A Pinch of Joy says

July 8, 2012 at 11:15 am

Just vinegar and onion! Bet the vinegar makes the chicken soo tender — they look wonderful! Pinned. Thanks so much for sharing on Busy Monday.

Debra says

July 13, 2012 at 3:26 pm

Those look great!

jane dukey says

September 12, 2012 at 8:32 am

Grilled Shish kabab is most delicious
and loved by most of the US people.

Shish kebab

Savannah says

August 24, 2013 at 8:07 am

Wow so simple and easy. Thanks for sharing on Saturday Dishes.

- lyuba says
  
  August 26, 2013 at 2:39 pm
  
  Thank you, Savannah!
  
Eileen @ Phoenix Helix says

November 7, 2013 at 1:35 pm

This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/06/paleo-aip-recipe-roundtable-2/

Chicken Shish Kebabs