My daughter, Alex, had a simple birthday party last night. She made a Greek-style baked pasta dish, we grilled yogurt-marinated chicken kabobs, she mixed drinks, two of her friends brought drinks too, and…
The baked pasta went fast and there was no chance to take decent photos. But the chicken kabobs… okay, the fillets were marinated in the morning and, by mid-afternoon, I suggested that we grill a few kabobs to see if the seasoning was perfect. Otherwise, there was still time to make adjustments. Good thing we did because I had time to take photos before it got dark. The kabobs were delicious and the pieces of bell peppers stuck between the chicken pieces contributed a lot to the flavors and wonderful aroma. So, no, the bell peppers aren’t there for ornament.
The marinade is a mixture of Mediterranean ingredients. They’re all available in most groceries. Note, however, that we used celery salt. If you don’t have any, you can easily make your own by blitzing together celery seeds and rock salt in a coffee grinder or even using a mortar and pestle. If celery salt isn’t your thing, or if you don’t want to bother with the additional work, use plain sea salt. I don’t recommend iodized salt.
- 2.4 kilograms chicken thigh fillets
- 500 grams plain yogurt (1 tub)
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice
- 4 tablespoons salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 4 cups bell peppers diced
- bamboo skewers
- pita to serve
- Sriracha and chopped parsley to garnish
Cut the chicken thigh fillets into bite-size pieces. I recommend two-inch squares no more than half an inch thick.
In a large mixing bowl, stir together the yogurt, extra virgin olive oil, lemon juice, salt, pepper, oregano, basil and thyme.
Add the chicken to the yogurt mixture and mix by hand working the the marinade into the meat.
Transfer the chicken to a shallow container. Cover tightly. Leave in the fridge to marinate for at least six hours.
Half an hour before grilling, soak the bamboo skewers in water to prevent them from burning on the grill.
Thread the chicken and bell peppers alternately with the bamboo skewers.
Brush the grill with a little cooking oil.
Cook the chicken kabobs over live coals at least six inches from the heat. Five minutes per side should be enough if the chicken slices are no more than half an inch thick.
Serve the chicken kabobs with warmed pita (ditch the pita if on keto diet), drizzle with a little Sriracha and sprinkle with parsley.