Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 4 hours
Yield: 10 skewers
Ingredients
- 5 pounds boneless skinless chicken thighs, trimmed of extra fat
- 1 large red onion, sliced into medium thick chunks
- 1 1/2 cups greek yogurt
- 1/2 teaspoon dill weed
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- zest from 1 lemon
- pinch red pepper flakes
- 1/2 teaspoon kosher salt
For the Tzatziki:
- 1 cup sour cream
- 1 cup greek yogurt
- 2 cucumber, peeled, seeded and finely minced
- 2 cloves garlic, minced
- 1 teaspoon vinegar
- salt/pepper
- zest and juice from 1/2 lemon
- 1/2 teaspoon dill weed
- drizzle of olive oil
Additional Items:
- Naan, tomatoes, cilantro, thinly sliced red onion
- Greek Mx Marinade
Instructions
- Tumble the chicken thighs in the Marinade Express with Greek Marinade packet for 20 minutes.
- Cut the chicken into uniform chunks and thread alternately with red onion onto presoaked wooden skewers.
- Combine the greek yogurt, dill, basil, oregano, zest, red pepper, and salt in a mixing bowl. Generously brush on both sides of the skewers and place in a large casserole dish. Cover with any remaining yogurt mixture. Cover with plastic wrap and refrigerate for several hours.
For the Tzatziki:
- Press the minced cucumber into a mesh strainer or place in cheesecloth to remove excess moisture. Try and get them as dry as possible. Set aside.
- Combine the sour cream, yogurt, cucumbers, garlic, vinegar, salt/pepper to taste, lemon juice and zest, dill, and olive oil in a mixing bowl and stir to combine. Adjust seasoning if desired. Chill completely.
- Preheat the grill for direct high heat cooking. Place the skewers on the grate and do not move them for about 5 minutes. When they are ready to flip, they will release easily.
- Grill for 10-12 minutes until chicken is cooked through.
- Serve with naan, diced tomatoes, chopped cilantro, sliced red onion and naan bread.
Recipe by Modern Mrs. Cleaver