1 cup mayonnaise
1 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
2 tsp paprika
½ tsp cumin
½ tsp turmeric
½ tsp red pepper flakes (optional)
Zest from one lemon
Juice of one lemon
1 tsp salt
½ tsp freshly ground black pepper
4 garlic cloves, minced
2½ to 3 pounds boneless skinless chicken
thighs or chicken pieces with skin on
Vegetable oil, for greasing the grill
In a medium bowl, combine the mayonnaise, olive oil, paprika, cumin, turmeric, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Trim the chicken of any excess fat, then cut the chicken into 1 1/2 inch pieces.
Thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes to prevent charring.
Place the kebab skewers on a baking sheet lined with foil, then brush the marinade all over the chicken, coating well.
Cover and let the kebabs sit in the fridge for at least 4 hours.
Preheat the grill to medium-high heat. Or if using an oven, heat to 475°F.
Grill the chicken kebabs until golden brown and cooked through, turning the skewers occasionally, about 15 minutes. If roasting or grilling in the oven, be sure to turn over twice.
Transfer the kabobs to a platter and serve.