Chicken Khorovats in Matsoni
Chicken thigh provides protein and stays juicy even over open heat, while matsoni keeps the marinade gentle without extra carbs. Garlic and paprika help the meat develop brighter flavor without sugar or complicated sauces. This khorovats is especially practical when you want a softer, family-friendly kebab.
Cut the boneless skinless chicken thigh (1500 g) into large pieces. Mix the matsoni (350 g) with the garlic (12 g), olive oil (15 g), paprika (5 g), salt (8 g), and black pepper (2 g), then add the boneless skinless chicken thigh (1500 g) to the marinade.
Leave the meat in the marinade for at least 1 hour in the refrigerator. After that, thread the boneless skinless chicken thigh (1500 g) onto skewers or arrange it on a rack in a single layer.
Grill the khorovats for about 18-20 minutes over moderate heat, turning the pieces regularly. The chicken should turn completely white inside and the juices should run clear when cut.
Serve the khorovats hot right after grilling. It pairs well with fresh vegetables, herbs, and light dairy-based sauces.
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