Olive Oil (2 Tbsp)
Garlic Paste (2 Tbsp)
Sweet Paprika (1 Tbsp)
Kosher Salt (2 Tbsp)
Crushed Red Pepper Flakes (1/2 tsp)
Ground Coriander (1 Tbsp)
Fresh Oregano (1 Tbsp)
Ground Cumin (1 tsp)
Fresh Cilantro (2 Tbsp)
Greek Yogurt (3 cups)
Boneless, Skinless Chicken Thighs (12)
, mix well, cover and chill overnight.
The next day, separate the skin from the meat and preheat the oven to 400 degrees F (200 degrees C).
, skewer with a long bamboo or metal skewer.
Impale half the skins first, then top with all the meat.
Finish by skewering the second half of the skins on top.
Place in a preheated 400 degrees F (200 degrees C) oven, (you might have to cover the meat after one hour to prevent burning the meat, then uncover 30 minutes before removing the kebab from the oven) cook until a thermometer inserted in the middle registers 160 degrees F (70 degrees C), remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat. Serve with salad.