Very easy and absolutely delicious chicken kebabs. Tender, juicy meat and onions that was marinated with vinegar overnight for enhanced flavor and extra tenderness.
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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)
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
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.
Recipe 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.
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Iuliana Blakely says
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
I cant wait to grill these up! Delish! Im a new follower would love for you to visit mine!
riversrecipereview.blogspot.com
Rogene says
That looks so good and Bob loves chicken, so I’m sure we will try these.
Hynote says
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
It does tenderize the chicken, it also adds a specific flavor, just enough to not be overwhelming.
WillCookForSmiles says
Hope you do! Thanks!
WillCookForSmiles says
Sure thing! Thank you!
WillCookForSmiles says
Hope you make it soon 🙂
Paula-Riverton Housewives says
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
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
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
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
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
Those look great!
jane dukey says
Grilled Shish kabab is most delicious
and loved by most of the US people.
Shish kebab
Savannah says
Wow so simple and easy. Thanks for sharing on Saturday Dishes.
lyuba says
Thank you, Savannah!
Eileen @ Phoenix Helix says
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/