Shishlik Israeli Skewers
Transport your taste buds to the Middle East with Shishlik Israeli Skewers, a vibrant recipe bursting with bold flavors and colorful ingredients! Made with tender, marinated boneless chicken thighs seasoned in a fragrant blend of olive oil, garlic, cumin, turmeric, and paprika, these skewers are grilled to juicy perfection. The chicken is paired with charred onion wedges and bell peppers, creating a delightful harmony of smoky and zesty notes. Perfect for a backyard barbecue or a weeknight dinner, this dish is both easy to prepare and irresistibly delicious. Serve these sizzling skewers with fresh parsley garnish and sides like warm pita bread, fluffy rice, or a crisp salad for an authentic and satisfying meal. Ready in just under an hour (plus marinade time), Shishlik is a must-try for lovers of Israeli and Mediterranean cuisine!
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Recipe Information
Ingredients
- 900 grams boneless chicken thighs (skinless)
- 60 milliliters olive oil
- 30 milliliters fresh lemon juice
- 3 pieces garlic cloves (minced)
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 1 piece onion (large, cut into wedges)
- 1 piece bell pepper (large, cut into 2.5 cm pieces)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Cut the boneless chicken thighs into approximately 2.5 cm (1-inch) pieces and set them aside in a large mixing bowl.
Prepare the marinade by combining olive oil, lemon juice, minced garlic, paprika, ground cumin, turmeric, coriander, black pepper, and kosher salt in a small bowl. Mix well to create a fragrant spice blend.
Pour the marinade over the chicken in the mixing bowl and mix thoroughly to coat all the pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Soak wooden skewers in water for 20-30 minutes before grilling to prevent them from burning. If using metal skewers, this step can be skipped.
Thread the marinated chicken pieces onto the skewers, alternating with wedges of onion and pieces of bell pepper. Ensure the chunks are snug but not overcrowded on each skewer.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the skewers on the grill and cook for about 6-8 minutes per side, rotating occasionally, until the chicken is cooked through and slightly charred. The internal temperature of the chicken should reach 74°C (165°F).
Remove the skewers from the grill and let them rest for a few minutes before serving.
Garnish with freshly chopped parsley if desired and serve warm, alongside a fresh salad, pita bread, or rice.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
