How to grill tender and delicious Peruvian chicken kebabs on the hibachi

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs and drumsticks are often less expensive and juicier.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Mix together 3 tablespoons of mayonnaise, 5 teaspoons of minced garlic, 2 tablespoons of oregano, 1 tablespoon of paprika, 1 tablespoon of cumin, 1 tablespoon of salt, 1 tablespoon of cracked pepper, 3 tablespoons of olive oil, soy sauce, lime juice, and white wine vinegar in a bowl until the mayonnaise has a thin consistency.

Add chicken to the marinade and mix well to coat.

Marinate chicken for at least 12 hours for best results.

Prepare the grill by heating coals and spraying it to prevent sticking.

Thread marinated chicken onto skewers, alternating with pieces of yellow and red bell pepper.

Cook the kebabs on the hot Hibachi, rotating them every few minutes and basting with leftover marinade for additional flavor.

Once the kebabs have the desired char, remove them from the grill and let them rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: