👨‍🍳 Instruktioner

1. 1

   Cut the chicken thighs into bite-sized pieces (about 1.5-inch cubes).

   💡 Proffstips: Ensure all pieces are roughly the same size for even cooking.
2. 2

   In a large bowl, combine the pomegranate molasses, yogurt, grated onion, minced garlic, cumin, coriander, red pepper flakes, salt, and black pepper. Mix well to create the marinade.

   💡 Proffstips: The grated onion releases more juice than chopped, tenderizing the chicken.
3. 3

   Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

   💡 Proffstips: Marinating overnight allows the flavors to penetrate deeply into the chicken.
4. 4

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.

   💡 Proffstips: Don't overcrowd the skewers; this allows the heat to circulate and cook the chicken evenly.
5. 5

   Preheat your grill to medium-high heat. Clean and oil the grill grates.

   💡 Proffstips: Oiling the grates prevents the chicken from sticking.
6. 6

   Grill the chicken skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 74°C (165°F).

   💡 Proffstips: Cooking time may vary depending on the grill's heat and the size of the chicken pieces.
7. 7

   Remove the skewers from the grill. Garnish with fresh chopped cilantro and serve immediately with lemon wedges on the side.

   💡 Proffstips: Shashlik is traditionally served with fresh bread, salads, or grilled vegetables.