White wine vinegar – 1 tbsp (You can replace it with plain distilled vinegar too)
Grated garlic – 2 tbsp
Italian seasoning – 2 tbsp
Red pepper flakes – 1 tsp
Salt and black pepper to taste
Instructions
Cut each chicken thigh into 4 to 6 pieces depending on the size of the thighs. The final size of each chicken cube should be of 1 inch approximately. Wash and pat dry the chicken making them as dry as possible. Set them aside while you make the marinade.
In a large bowl, take the oil. Add white wine vinegar, grated garlic, Italian seasoning, red pepper flakes, salt and pepper to the oil. Whisk thoroughly to mix everything well. Your marinade is ready.
Add the chicken pieces to the garlic-herb marinate and give good massage to the chicken cubes so that they are coated really well with the marinating oil. Cover with a cling film and let it chill in refrigerator for an hour.
Once the chicken is done marinating, take them out and start skewering them into bamboo skewers. Insert 6 to 7 pieces into each skewer.
When you are ready to grill the kabobs, heat a grill pan until smoking hot and brush it with oil. Then place the chicken skewers on the hot grill. You may have to do it in batches depending on the size of your grill pan.
Do not flip the skewer too early. Let them sit for 5 minutes on medium heat. Then flip them over and grill for another 5 minutes. Again, flip and lay it on sideways for another 5 minutes. Finally grill the opposite sideway for last 5 minutes. By this time, your kabobs should be beautifully charred on the outside and perfectly cooked on the inside while remaining extremely juicy.
Take them out and serve hot with lemon wedges and your favorite dip. Alternatively, you can wrap the succulent cubes of chicken kabobs in a tortilla with some salad or salsa or guacamole or mayo and have your perfect meal-on-the-go! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2018/08/garlic-herb-chicken-kabobs/