Description
Juicy, marinated chicken thigh skewers grilled to perfection and served with a creamy, spiced walnut sauce inspired by Georgian cuisine—earthy, herby, and full of flavor.
Ingredients
Units
Scale
- 600g boneless chicken thighs
- 1 large onion, grated or finely chopped
- 2 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 100g walnuts
- 3 garlic cloves
- Salt, black pepper, and red pepper to taste (for sauce)
- 1 bunch fresh cilantro (leaves only)
- 1/2 tsp Imeretian saffron (or substitute turmeric)
- 1 tsp utskho-suneli (blue fenugreek)
- 1 tsp apple cider vinegar (for sauce)
- 100g chicken broth (or water)
Instructions
- Cut chicken thighs into chunks. In a bowl, mix with grated onion, vinegar, paprika, salt, and pepper. Cover and refrigerate for at least 1 hour.
- In a food processor, combine walnuts, garlic, cilantro, spices, vinegar, and broth. Blend until smooth and creamy. Adjust seasoning to taste.
- Thread the marinated chicken onto skewers.
- Grill the skewers on a hot grill or grill pan over medium-high heat for 4–5 minutes per side, until golden and cooked through.
- Serve hot with the walnut sauce on the side, along with boiled potatoes or fresh salad.
Notes
- Marinate the chicken overnight for deeper flavor.
- Use turmeric if Imeretian saffron is unavailable.
- Substitute blue fenugreek with a pinch of regular fenugreek or omit if needed.
- Walnut sauce also pairs well with vegetables or grilled fish.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
