Ajika Chicken Kebabs

These delicious kebabs are easy to prepare and cook. The Ajika seasoning is a blend of several different chili powders with coriander and fennugreek, which gives it delicious, almost buttery flavor notes.

1-1/2 lb boneless, skinless chicken thighs (about 5)

2 Tbsp Ajika seasoning

2 Tbsp olive oil

1 each, red, green and orange bell peppers, cut into 1-inch pieces

1 large onion quartered lengthwise and then halved to form 1-inch pieces

Aioli Baste

2 Tbsp good real mayonnaise

1 Tbsp olive oil

1 Tbsp rice vinegar

1 tsp Ajika seasoning

1/4 tsp Cayenne pepper (or to taste)

Cut the chicken thighs into 1-inch pieces and place in a large bowl. Add the Ajika seasoning and olive oil and mix well. Allow to marinate for a good hour or two in the refrigerator.

Heat grill to high. Whisk together the aioli baste ingredients in a small bowl. Thread the chicken onto 3-4 large skewers, alternating with the peppers and onions.

Grill the kebabs on all sides, basting with the aioli baste every once in a while.

Grill until the chicken is cooked through, registering 165F with an instant-read thermometer in the center of the chicken. Garnish kebabs with fresh parsley and lemon wedges.

Serves 4.

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