Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak wooden skewers in water for 30 minutes if using to prevent them from burning during cooking.

2. 2

   Cut 900 grams of boneless, skinless chicken thighs into 3 cm cubes and place them in a large mixing bowl.

3. 3

   In a separate small bowl, combine 60 ml of gochujang, 4 minced cloves of garlic, 30 ml of fresh lemon juice, 15 ml of vegetable oil, 10 grams of finely chopped fresh dill, 5 grams of freshly ground black pepper, and 2 grams of salt; mix thoroughly until well combined.

4. 4

   Pour the prepared marinade over the chicken cubes, ensuring all pieces are evenly coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld.

5. 5

   Preheat your grill to medium-high heat for fire-roasting and thread the marinated chicken cubes alternately with chunks of 1 large red onion, 1 large red bell pepper, and 1 large green bell pepper onto the prepared skewers.

6. 6

   Grill the skewers for 15-20 minutes, turning them every few minutes to ensure even cooking on all sides, until the chicken is cooked through with an internal temperature of 74 degrees Celsius and slightly charred on the exterior.

7. 7

   Remove the Ognenniy Shashlik from the grill and allow it to rest for 5 minutes before serving hot as a flavorful and unique lunch.