Israeli
Pargiyot
Juicy boneless chicken thighs are marinated with grated onion, garlic, lemon, and warm Israeli grill spices, then cooked hot until smoky and lightly charred. Serve them straight from the mangal or grill with pita, tahini, and chopped salad.
Ingredients
- Boneless skinless chicken thighs500g
- Yellow onion, grated1 small
- Garlic cloves, crushed3
- Olive oil2 tbsp
- Fresh lemon juice1 1/2 tbsp
- Sweet paprika1 1/2 tsp
- Ground cumin1 tsp
- Ground turmeric1/2 tsp
- Baharat1/2 tsp
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Fresh parsley, chopped2 tbsp
- Lemon wedges2
Method
- Cut the chicken thighs into large bite-size pieces, about 4 cm each.
- In a bowl, mix the grated onion with its juices, garlic, olive oil, lemon juice, paprika, cumin, turmeric, baharat, salt, and black pepper.
- Add the chicken and massage the marinade into the pieces until evenly coated.
- Cover and refrigerate for at least 1 hour, or preferably overnight.
- If using wooden skewers, soak them in water for 30 minutes before cooking.
- Thread the chicken pieces onto skewers, leaving a little space between pieces so the heat can reach the edges.
- Heat a charcoal grill, gas grill, or heavy grill pan until very hot.
- Grill the skewers for 4 to 5 minutes per side, turning until the chicken is browned, lightly charred, and cooked through.
- Rest the pargiyot for 3 minutes, then sprinkle with chopped parsley.
- Serve hot with lemon wedges, pita, tahini, and Israeli salad.
Common questions
Can I substitute chicken breasts for the thighs in pargiyot?
Yes, but thighs stay juicier and are more forgiving on high heat. If using breasts, cut them into larger chunks, marinate as directed, and cook just until done, usually a bit faster than thighs.
How long should I marinate pargiyot for the best flavor?
At least 1 hour will season the chicken, but overnight gives the deepest flavor and best tenderness. If you’re short on time, even 30 minutes helps because the grated onion and lemon start working quickly.
What are the most common mistakes when grilling pargiyot?
Overcrowding the skewers, not preheating the grill enough, and overcooking are the big ones. Also, don’t skip the grated onion marinade or the rest after grilling; both improve juiciness and flavor.
How should I store leftover pargiyot, and can I reheat it?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or oven at low heat so the chicken doesn’t dry out; add a splash of water or lemon juice if needed.
What should I serve with pargiyot besides pita and tahini?
It goes well with Israeli salad, roasted vegetables, rice, or couscous. Serve with lemon wedges and fresh parsley for brightness. A cooling yogurt sauce also works if you want something milder than tahini.