Middle eastern chicken skewers in the oven (or air fryer!)

I’ve lost over 100lbs and love making high meals like this middle eastern chicken & rice. It’s delicious, packs a ton of protein, it’s lowcarb, and keeps me full + satiated. I used my @kaizenfoodco lowcarb rice here to stay lowcarb and add 20g protein a serving, but you can use regular rice or any alternative you prefer.

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Here is how to make it:

1.Cut 2.5lbs boneless skinless chicken thighs in 1.5 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, & 1/4 tsp cinnamon. Add 2 tbsp tomato paste, 2 tbsp plain yogurt or sourcream, & the juice of 1 lemon. Give it a good mix $ & marinate for 2-6 hrs, but ideally overnight.

2.When you’re ready to eat, remove chicken from the fridge and let sit for 30-60 mins to come to room temp. Skewer them or layout the chicken on a sheet pan. Add diced onions or peppers as you wish.

3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper & in the oven for 36-38 mins. If air frying, airfry for 25 mins at 400F.

4.While thats going , make a garlicky white sauce. Mix 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream or thick yogurt, 1-2 tbsp finely chopped fresh flat parsley, zest & juice of a lemon, and a generous pinch of salt&pepper. Taste + adjust: if you’d like it more lemony, add more lemon or if you want to thin out the sauce, add 1-2 tbsp water.

5.Remove chicken from the oven, top with white sauce, fresh parsley, sumac, and whatever else you like.

6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice.

If you make it, let me know on SHREDHAPPENS!

ENJOY
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