4Toss 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.
5Toss 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.
6Toss 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.
7Mix well and marinate for 2-6 hours, or ideally, overnight.
8Mix well and marinate for 2-6 hours, or ideally, overnight.
9Mix well and marinate for 2-6 hours, or ideally, overnight.
10Skewer your chicken (and onions or peppers if desired).
11Skewer your chicken (and onions or peppers if desired).
12Skewer your chicken (and onions or peppers if desired).
13Put the skewers on a sheet pan and bake in the oven at 400F for 32-35 minutes.
14Put the skewers on a sheet pan and bake in the oven at 400F for 32-35 minutes.
15Put the skewers on a sheet pan and bake in the oven at 400F for 32-35 minutes.
16Alternatively, air fry for 25 minutes at 400F, or grill them up on the grill.
17Alternatively, air fry for 25 minutes at 400F, or grill them up on the grill.
18Alternatively, air fry for 25 minutes at 400F, or grill them up on the grill.
19For 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.
20For 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.
21For 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.
22Thin the sauce with water if needed.
23Thin the sauce with water if needed.
24Thin the sauce with water if needed.
25For 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.
26For 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.
27For 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.
28Mix and adjust the tomato salad seasoning.
29Mix and adjust the tomato salad seasoning.
30Mix and adjust the tomato salad seasoning.
31Spoon your Kaizen low-carb rice (or other rice/quinoa) at the base of your plate.
32Spoon your Kaizen low-carb rice (or other rice/quinoa) at the base of your plate.
33Spoon your Kaizen low-carb rice (or other rice/quinoa) at the base of your plate.
34Add the cooked chicken and the tomato salad.
35Add the cooked chicken and the tomato salad.
36Add the cooked chicken and the tomato salad.
37Drizzle with the garlic sauce.
38Drizzle with the garlic sauce.
39Drizzle with the garlic sauce.
40Sprinkle with fresh parsley and sumac.
41Sprinkle with fresh parsley and sumac.
42Sprinkle with fresh parsley and sumac.
43Enjoy.
44Enjoy.
45Enjoy.
Ingredients
2 lbs chicken thighs
2 lbs chicken thighs
2 lbs chicken thighs
1 tsp olive oil
1 tsp olive oil
1 tsp olive oil
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp paprika
1 tbsp paprika
1 tbsp Aleppo pepper
1 tbsp Aleppo pepper
1 tbsp Aleppo pepper
0.25 tsp cinnamon
0.25 tsp cinnamon
0.25 tsp cinnamon
3 pinches salt
3 pinches salt
3 pinches salt
3 pinches pepper
3 pinches pepper
3 pinches pepper
1.5 tbsp tomato paste
1.5 tbsp tomato paste
1.5 tbsp tomato paste
2 tbsp plain yogurt
2 tbsp plain yogurt
2 tbsp plain yogurt
1 lemon lemon juice
1 lemon lemon juice
1 lemon lemon juice
3 minced garlic cloves
3 minced garlic cloves
3 minced garlic cloves
1 tbsp mayo
1 tbsp mayo
1 tbsp mayo
3 tbsp sour cream
3 tbsp sour cream
3 tbsp sour cream
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 lemon lemon juice
1 lemon lemon zest
1 lemon lemon zest
1 lemon lemon zest
2 tbsp chopped parsley
2 tbsp chopped parsley
2 tbsp chopped parsley
salt
salt
salt
pepper
pepper
pepper
0.5 pint cherry tomatoes halved
0.5 pint cherry tomatoes halved
0.5 pint cherry tomatoes halved
0.33 diced red onion
0.33 diced red onion
0.33 diced red onion
3 tbsp fresh parsley
3 tbsp fresh parsley
3 tbsp fresh parsley
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
1 tbsp sumac
1 tbsp sumac
1 tbsp sumac
1 pinch salt
1 pinch salt
1 pinch salt
Kaizen low-carb rice
Kaizen low-carb rice
Kaizen low-carb rice
regular rice
regular rice
regular rice
quinoa
quinoa
quinoa
fresh parsley
fresh parsley
fresh parsley
sumac
sumac
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.