Grilled chicken kebab

Ingredients:

• 8 boneless, skinless chicken thighs (about 140g each)
• 4 green onions
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• A pinch of red pepper flakes
• 1 lemon, cut into 8 wedges
• 1/2 cup plain yogurt

Preparation:

1. Cut the white and light green parts of the onion into 2-inch (5-cm) skewers and set aside. Finely chop the dark green parts and place in a blender. Add the dill, parsley, olive oil, 3 tablespoons of water, and 1/2 teaspoon of salt and puree until smooth. Stir in the red pepper flakes. Place 2 tablespoons of the puree in a small sauce bowl; refrigerate until ready to serve. Transfer the remaining puree to a large bowl. Add the chicken thighs and toss to combine. Marinate in the refrigerator for at least 4 hours or overnight. You can also prepare for the grill. chicken breasts, and marinate with spices.
2. Soak 8 wooden skewers in water for 30 minutes to prevent burning. Preheat the grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon and green onion slices between the pieces of meat; season generously with salt and pepper. Brush the grates with oil. Grill the kebabs until the chicken is lightly charred, about 8-10 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
3. Mix the yogurt with the onion puree and season with salt. Cut the chicken in half for easy serving. Drizzle the chicken kebabs with lemon and serve with the yogurt sauce.
   
   Chicken kebab Can be served with avocado yogurt dipping sauce.