These chicken skewers will remind you of Middle Eastern flavors. By seasoning the marinade with a whole bouquet of spices typical of Arab countries, after an hour you will enjoy flavorful steaks. One hour is enough for the chicken to marinate, but if you keep it in the fridge overnight, you will get an even juicier result.
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You can cook the prepared chicken on a grill or in a pan. When frying in a pan, I always press the skewered meat with a metal press to get a nice crust. Thigh meat is best, but if you prefer breasts, try not to overcook the steaks, otherwise the meat will dry out.
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