chicken thigh kebabs

Total Cooking Time: 35-40 min
Serving: 4


  • 2 lbs boneless, skinless chicken thighs
  • ground black pepper
  • garlic powder
  • salt
  • pinch chili powder
  • 2 Tbsp Dijon mustard
  • 2 Tbsp mayonnaise
  • ¼ cup vegetable oil
  • 10 skewers


  1. Soak wooden skewers in cold water. (skip this if you’re using metal skewers)
  2. Meanwhile, clean chicken thighs.
  3. Cut into small bite size, about 1 x 1 inch chunks.
  4. Sprinkle salt and spices over chicken pieces to season them.
  5. Add mustard, mayonnaise, and mix together until well coated.
  6. Thread the chicken pieces onto the skewers.
  7. Pour oil over the skewered chicken, and put it aside to rest.
  8. Heat a charcoal grill or preheat a gas/electric until grates gets hot.
  9. Brush the grill grates with vegetable oil.
  10. Place the chicken skewers on the grill, cover, and let cook for 5 min.
  11. Remove cover, flip to the other side, recover and cook for another 5 min.
  12. Make sure chicken has cooked all the way through.
  13. Transfer kebabs onto a serving plate.

Serve the kebabs as is, or on a salad, ablo, riz gras, French baguette, or riz blanc

Bon appetit!

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