Greek-Style Chicken Kebabs
August 28, 2014
We recently got a new gas grill, which replaced an ancient double hand-me-down (it was handed down to us from someone who had it handed down to them). Our new one is also a hand-me-down, but much much newer, with no rust and *GASP!* it actually evenly cooks the food. The other bonus to the new one is I can use it! The old one had all these quirks, and it wasn’t easy to get started. I could do it, but not very easily, and definitely not on a weeknight with two crazy kids hanging on me. This new one is easier to use than the stove! So I’ve been grilling every other night…no pan to clean up, and the kitchen stays nice and cool. This is one of my favorite grilling recipes, an adaptation from the recipe magazine I use all summer long. It’s not as quick as some of them, and doesn’t take 30 minutes like the magazine says, but it’s still quick enough that I can do it on a weeknight. Plus, I kind of make it more complicated by doing veggie skewers for my vegetarian son along with it. The recipe calls for serving it along with grilled pita, but I usually also serve with grilled veggie skewers and a green salad.
Greek-Style Chicken Kebabs with Grilled Flatbread
adapted from America’s Test Kitchen 30-Minute Suppers, Fall 2010 edition
1 English cucumber, halved lengthwise, seeded and finely diced
1 1/2 cups plain Greek-style yogurt
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
3 tbsp juice from 1 lemon
1 tbsp chopped fresh oregano (or 1 tsp dried)
1/4 tsp cayenne pepper
8 boneless, skinless chicken thighs, cut into 1 1/2″ chunks (about 1 1/2 lbs)
2 red onions, cut into 1″ chunks
4 pita bread rounds
1. Whisk yogurt, 2 tbsp oil, garlic, lemon juice, 1 tsp salt, and 1/4 tsp pepper in bowl. Toss oregano, cayenne, and chicken with half of yogurt mixture.
2. Thread four 12-inch skewers with chicken and onions. Grill over hot fire, turning skewers every 2 minutes, until onions and chicken are cooked through, about 12 minutes. Transfer skewers to platter, tent with foil, and let rest 5 minutes. Brush both sides of pita rounds with remaining oil and grill until lightly charred and warm, about 1 minute. Transfer to platter with chicken.
3. Toss cucumbers with remaining yogurt mixture. Season with salt and pepper and serve with chicken and pita.