A recipe for easy-to-cook chicken kebabs on skewers

Have you ever grilled kebabs in the subway? I haven't either, because they'll kick me out and won't let me back in, and there's still a shelter there... anyway, that's not what I'm talking about. But when you really want meat from the fire, and it's raining outside, or the sun is burning your eyes, what should you do?

I think that you don't have to wait for the weather to be good, or for the whole company to get together, or for some holiday weekend to make yourself something tasty.

Do you want barbecue? We made it and ate it right at home. And don't let problems and bad weather make your life miserable, as the classic says. Here's a cool recipe for chicken skewers on skewers that are easy to make, no matter the rain or heat:

Take about 600-700 g of boneless, skinless chicken thighs. Cut them into pieces. Make a marinade with 50 g of olive oil, 3 cloves of crushed garlic, ground paprika, salt, pepper, 1 tbsp of lemon juice and lemon zest. Mix the meat in this marinade. Soak wooden skewers with water and thread the meat on them. Wrap the edges of the skewers in foil to prevent them from burning and place them on the grill grate. Grill at 180 degrees until cooked. I know you don't like it when recipes say that, but you know better than to say that it will taste good when it's tender and barely browned or with a crust that looks like you've been away for a long time and forgotten about it. I'm not your boss here.

I can only advise you to eat kebabs with Satsebeli sauce, because it is so spicy and has an interesting flavor, and it will add that Georgian vibe that makes all meat tastier. This.