This delicious recipe starts with a marinade for chicken made with Greek yogurt, olive oil, tomato paste, lemon juice, balsamic vinegar and lots of spices. After the chicken marinates, multiple pieces are stacked on a skewer. Then the chicken pieces are grilled and the cooked chicken is sliced off the skewers. Next the chicken is served on pita bread with lettuce, tomatoes, cucumber and a homemade garlic yogurt sauce.
Course
Entree
Prep Time30minutes
Cook Time20minutes
Marinating Time8hours
Servings6people
Ingredients
Chicken and marinade
2lbsboneless skinless chicken cut into large pieces
1 ½tspeach: garlic powderonion powder, chili powder, salt, dried oregano
½tspeach: ground cinnamoncayenne pepper, pepper
Garlic yogurt sauce
1cupGreek yogurt
2clovesgarlic minced
2tbsplemon juice
2tbspfinely chopped parsley
1tbspfinely chopped mint
½tspsalt
¼tspeach: cuminground coriander, pepper
Assembling Ingredients
Lebanese bread / flatbread / pita bread warmed
Hummus
Romaine or iceberg lettuce
Tomatoes
Cucumbersliced and quartered
Red onionthinly sliced
Instructions
Marinade
Whisk all the marinade ingredients together in a large bowl. Add chicken and stir to coat. Cover and refrigerate 8-24 hours.
Yogurt Sauce
Whisk the sauce ingredients together in a medium bowl. Cover and chill until ready to serve. Make at least 1 hour before serving, preferably when chicken is marinating.
Skewers
Using 2 skewers for each kebab, thread one side of the chicken onto a skewer and then the other side; slide the chicken down to the end. Repeat with another piece, pushing the chicken against each other. Repeat to skewer all meat.
Grill
Preheat grill to medium-high heat. Clean grates and generously grease with oil.
Once hot, add kebabs and grill for 4-5 minutes without moving. Flip the kebabs and cook on other side 4-5 minutes.
Next flip over and COVER grill and reduce heat to 400 F. Continue to cook 5-10 minutes, per side until chicken is 165 F. Remove from grill and let sit 5 minutes before carving.
Add the flatbread to the grill to warm up.
Bake (Use metal skewers if baking!!)
Preheat oven to 400 F. Line a pan with foil that will allow the skewers to rest on the top of the rim so the chicken hangs in the middle without touching the bottom of the pan.
Bake at 400 F for 30 minutes, and then flip the kebabs over. Spoon the pan juices over the chicken and bake for an additional 15-20 minutes or until the chicken reaches 165 F. Without moving the pan, turn the oven to broil and broil for 3-5 minutes per side for a crispy char. Baste with pan juices. Let rest 5-10 minutes before carving.
Carve
Stand the skewers upright on a cutting board and thinly slice the chicken off the skewer.
Assemble
Spread a layer of hummus on flatbread. Top with shredded lettuce, tomatoes, cucumber, red onion, chicken and garlic yogurt sauce.
Or serve all pieces on a plate with warmed bread on side.