Mangal Recipe 

2 pounds boneless skinless chicken thighs 

¼ cup extra virgin olive oil 

⅓ cup lemon juice 

1 tablespoon honey

3 tablespoons parsley

¼ cup fresh mint

1 teaspoon salt

½ teaspoon cumin

¼ teaspoon turmeric

2 teaspoons minced garlic 

1 teaspoon paprika 

1. Combine all ingredients together and let marinate in the fridge for 24 hours.

2. Skewer onto either wood or metal skewers. If using wood skewers, make sure to soak them in water for a few hours first. 

3. Cook on a hot grill for about 8 minutes per side or until cooked throughout. Traditional Israeli Mangal is cooked over a charcoal fire. However, you can use any grill you have or even a stovetop.  

Optional: 

1. When skewering the chicken, add vegetables such as onions, bell peppers, tomatoes, and mushrooms. 

2. Serve with Israeli salad, hummus, and pita.