Chicken kebabs | mishkaki are marinated in a blend of herbs and maziwa mala (Fermented milk / yoghurt / buttermilk), then grilled on skewers over charcoal, (infusing with a wonderful smokey flavour) until they acquire an attractive char and turn a delectable brown colour.
Add all the marinade ingredients in to a bowl and mix thoroughly
Divide the chicken thighs in half
Add the chicken piece by piece ensuring that each is full coated before adding the next.
Cover and leave to marinate in the fridge for thirty minutes.
Skewer the chicken thigh pieces alternating with onion pieces
Place on charcoal grill and grill the kebabs for fifteen to twenty minutes or until the juices from the chicken run clear.
Leave to rest for about ten minutes then serve with an accompaniment of your choice.