2Toss the chicken with 1 tsp olive oil, 1 tbsp each of garlic powder, onion powder, paprika, Aleppo pepper, 1/4 tsp cinnamon, 3 pinches of salt & pepper, plus 1.5 tbsp tomato paste, 2 tbsp plain yogurt, and juice of 1 lemon.
3Mix well and marinate for 2-6 hours, or ideally, overnight.
4Skewer your chicken (and onions or peppers if desired).
5Put the skewers on a sheet pan and bake in the oven at 400F for 32-35 minutes.
6Alternatively, air fry for 25 minutes at 400F, or grill them up on the grill.
7For the garlicky white sauce, mix 3 minced garlic cloves, 1 tbsp mayo, 3 tbsp sour cream, juice of ½ lemon, the zest of a lemon, 2 tbsp chopped parsley, salt & pepper.
8Thin the sauce with water if needed.
9For the tomato salad, toss half a pint halved cherry tomatoes, 1/3 diced red onion, 3 tbsp fresh parsley, 1 tbsp olive oil, 1 tbsp sumac, and a pinch of salt.
10Mix and adjust the tomato salad seasoning.
11Spoon your Kaizen low-carb rice (or other rice/quinoa) at the base of your plate.
12Add the cooked chicken and the tomato salad.
13Drizzle with the garlic sauce.
14Sprinkle with fresh parsley and sumac.
15Enjoy.
Ingredients
2 lbs chicken thighs
1 tsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp Aleppo pepper
0.25 tsp cinnamon
3 pinches salt
3 pinches pepper
1.5 tbsp tomato paste
2 tbsp plain yogurt
1 lemon lemon juice
3 minced garlic cloves
1 tbsp mayo
3 tbsp sour cream
0.5 lemon lemon juice
1 lemon lemon zest
2 tbsp chopped parsley
salt
pepper
0.5 pint cherry tomatoes halved
0.33 diced red onion
3 tbsp fresh parsley
1 tbsp olive oil
1 tbsp sumac
1 pinch salt
Kaizen low-carb rice
regular rice
quinoa
fresh parsley
sumac
Equipment
ovenair fryersheet pangrill
Tips
Marinate chicken for 2-6 hours or ideally overnight for best results.
Thin the garlicky white sauce with water if needed.
Serve over regular rice, Kaizen low-carb rice, or quinoa.
You can add onions or peppers to the skewers with the chicken.