Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into approximately 2.5 cm cubes and set aside in a large bowl.

2. 2

   In a separate bowl, whisk together 40 grams of gochujang, 20 grams of Turkish tomato paste, 30 ml of olive oil, 4 minced garlic cloves, 1 finely grated small red onion, 5 ml of ground cumin, 5 ml of sweet paprika, 4 ml of Pul Biber, 4 ml of fine sea salt, 2 ml of freshly ground black pepper, and 20 ml of fresh lemon juice to create the marinade.

3. 3

   Pour the prepared marinade over the chicken cubes, ensuring every piece is thoroughly coated, then cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor absorption.

4. 4

   Thread the marinated chicken cubes onto metal or soaked wooden skewers, alternating with 2.5 cm pieces of 1 green bell pepper, 1 red bell pepper, and 16 whole cherry tomatoes, creating 8 skewers in total.

5. 5

   Preheat your charcoal grill to a medium-high heat, ensuring the coals are glowing orange with a fine layer of ash, indicating readiness for grilling.

6. 6

   Grill the skewers for 15 to 20 minutes, turning them frequently to achieve even cooking and charring on all sides, until the chicken is cooked through and internal temperature reaches 74°C.