Pargiyot Kebabs (Boneless chicken thighs)
Hands down, my favorite chicken kebabs are pargiyot, as they are called in Israel, aka boneless chicken thighs. They stay moist and full of flavor when grilled and all you have to do is rub them with a middle-eastern spice rub. Stick them on a skewer and grill them and close your eyes and you will be transported to Israel.
Ingredients
- 2 TBS Israeli Spice Mix recipe below*
- 2 TBS Extra virgin olive oil
- 3 lbs Boneless Chicken Thighs any extra fat removed and cut into bite sized pieces (2 by 2 inch pieces)
- Metal Skewers (you can also use wood skewers if you soak them in water for a few hours)**
Israeli Spice Mix
- 1 tsp Cumin
- 1 tsp Coriander
- 1 TBS Paprika
- 1 tsp Garlic powder
- 1/2 tsp Allspice
- 1 tsp Salt
- 1 tsp Coriander
- 1 TBS Paprika
- 1 tsp Garlic powder
- 1/2 tsp Allspice
- 1 tsp Salt
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Ingredients
Israeli Spice Mix
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- Preheat the grill on high until it reaches at least 400.
- Meanwhile, mix the boneless thighs, olive oil and spice mix in a glass bowl. Let sit for 10 minutes.
- Place chicken pieces on the skewer, so that the chicken is flattened and not bunched up on the grill.
- Once the grill has reached 400, put the skewered chicken on the grill and lower the temperature to medium.
- Cook for chicken for 4-5 minutes on each side, flipping to ensure even grilling and pretty grill marks Remove from grill and let sit for a few minutes before eating.
Recipe Notes
*Pereg, an Israeli spice company, makes a great Mixed Grill spice mix ** Flat metal skewers are best