Cooking Instructions
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Step 1
Wash and dry the
Boneless, Skinless Chicken Thighs (1.4 kg)
. Cut the chicken into pieces roughly 2x2-inch pieces. Place chicken in a large bowl or a large ziplock bag.
Step 2
Season chicken all over with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Crumble the
Fresh Oregano (2 g)
on top. Throw in the
Fresh Basil (20 g)
and
Garlic (3 cloves)
. Pour
Extra-Virgin Olive Oil (as needed)
into a bowl or bag to submerge the chicken. Place the bowl or bag of chicken in the fridge and marinate for four hours if possible but a minimum of one hour.
Step 3
When ready to grill, preheat grill to high. Meanwhile, dump chicken out onto a sheet pan. Skewer the chicken, trying to place similarly sized pieces on the same skewers if possible.
Step 4
When chicken is skewered and the grill is hot, grill skewers for 3 minutes per side. Transfer to a platter.
Step 5
Turn grill off. Place
Naans (to taste)
or pita on grill. Keep an eye on it – it should be warmed through and ready to go after 2 or 3 minutes.
Step 6
To make the tzatziki, stir together the
Greek Yogurt (240 g)
,
Red Onions (20 g)
,
Fresh Mint (3 g)
, and
Garlic (1 clove)
. Season with a pinch of
Kosher Salt (to taste)
and a splash of juice from
Lemon (1)
. Add more salt or lemon or anything else if necessary. Chill until ready to use.
Step 7
Add
Cucumbers (260 g)
,
Feta Cheese (to taste)
, and
Fresh Mint (3 g)
in a bowl. Toss with equal parts
Extra-Virgin Olive Oil (1 splash)
and
White Balsamic Vinegar (1 splash)
. Season with salt if necessary — the feta is salty, so go light to start.
Step 8
Serve chicken with tzatziki, a wedge of
Lemon (1)
and grilled naan. Enjoy!
