Monday, October 29, 2018
\INGREDIENTS
CHICKEN
- 2 pounds boneless, skinless, chicken thighs, cut into 2-inch chunks
- 1/4 cup olive oil
- 1 lemon, juiced + zested (about 1/4 cup juice)
- 4 cloves garlic, pressed
- 1 Tbsp. dried oregano
- 1 1/2 tsp. kosher salt
- black pepper, to taste
SALAD
- 1 English cucumber, diced
- 2-3 tomatoes on the vine, diced
- 1/4 cup finely chopped red onion
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. olive oil
- 1 Tbsp. fresh lemon juice
- kosher salt and black pepper, to taste
TZATZIKI SAUCE
- 1 cup full fat plain Greek yogurt
- 1 English cucumber, peeled, grated, and strained really well of juices
- 1-2 cloves garlic, pressed
- 3 tsp. finely chopped fresh dill
- 2 Tbsp. fresh lemon juice
- 3 tsp. olive oil
- 1/2 tsp. kosher salt
- black pepper, to taste
- to serve, pita or naan bread, warmed
INSTRUCTIONS
CHICKEN
- In a large bowl, combine olive oil, lemon juice, zest, garlic, oregano, and salt. Season with black pepper, to taste. Add chicken to the bowl tossing to coat evenly and let marinate for 30 minutes at room temperature. (note: while the chicken marinates prepare the salad and tzatziki sauce).
- Thread the chicken onto skewers. Lightly grease the grilling surface and grill the skewers in a hot grill for about 3 minutes per each of the 4 sides or until fully cooked through.
- Remove chicken from the skewers and serve in warmed pita or naan bread with salad and tzatziki sauce.
SALAD
- In a medium bowl, combine all ingredients. If not serving immediately, cover and refrigerate.
TZATZIKI SAUCE
- In a medium bowl, combine all ingredients. If not serving immediately, cover and refrigerate.