Here’s a simple and delicious recipe for Juicy Chicken Thigh Shashlik served with Fried Rice:

Juicy Chicken Thigh Shashlik:

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Wooden or metal skewers, soaked in water if wooden

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, honey, paprika, garlic powder, salt, and black pepper to make the marinade.
2. Cut chicken thighs into bite-sized pieces and place them in a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
3. Preheat grill to medium-high heat or preheat the oven to 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread marinated chicken pieces, bell peppers, and onions onto skewers, alternating between the ingredients.
5. Grill the shashlik skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. Alternatively, you can bake them in the oven for 20-25 minutes, turning halfway through.
6. Once cooked, remove the shashlik skewers from the grill or oven and let them rest for a few minutes before serving.

Fried Rice:

Ingredients:

• 2 cups cooked rice (preferably chilled)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup frozen peas
• 2 tablespoons soy sauce
• Salt and black pepper to taste
• Green onions, chopped for garnish (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until cooked through. Remove from the skillet and set aside.
2. In the same skillet, add a little more oil if needed. Add chopped onion, minced garlic, diced carrot, and frozen peas. Stir-fry for 2-3 minutes until vegetables are tender.
3. Add cooked rice to the skillet and stir-fry for another 3-4 minutes, breaking up any clumps of rice with a spatula.
4. Pour soy sauce over the rice and stir to combine. Add the cooked scrambled eggs back to the skillet and stir-fry for another 1-2 minutes until everything is heated through.
5. Season with salt and black pepper to taste. Garnish with chopped green onions if desired.

Serve the Juicy Chicken Thigh Shashlik with Fried Rice hot, garnished with fresh herbs or a squeeze of lemon juice. Enjoy your flavorful and satisfying meal!