The Recipes
Pilgrims Choice Loaded Chicken Kebabs
Ingredients
- 12 boneless skinless chicken thighs
(Don’t worry veggies, this recipe is just as great without chicken. Just add the marinade
to some Mediterranean veg instead)Chicken marinade - 1 onion, chopped
- 2 cloves garlic finely chopped
- 1 teaspoon dried oregano leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Juice of ½ medium lemon
- ⅓ cup of waterTzatziki Sauce:
- 4 tbsp plain Greek yogurt
- 1 cucumber, finely grated
- 2 to 3 cloves garlic, minced
- 1 tablespoon white wine vinegar
- 1 teaspoon dried dill weed
- 1 teaspoon dried oregano leaves
- Salt and pepper, to taste
- Juice of ½ medium lemon
- 1 tablespoon extra-virgin olive oilOptions for serving:
- Warm flatbread
- Grilled Mediterranean vegetables
- Pickled red onion slices
- Red pepper sliced
- Romaine lettuce
- Cucumber sliced
- Tomatoes sliced
- Grated Pilgrims choice Extra mature cheddar
Method
- Preheat the oven to 180˚c.
- Add all the marinade ingredients together and cover the chicken thighs. Leave them to marinate overnight if you want, but you can continue if you can’t wait.
- Push the chicken pieces on to two large metal skewers.
- Lay them on a large baking tray with a glug of olive oil and cook for 40 minutes.
- Now it’s time for the sauce: In a medium bowl combine the Greek yogurt, cucumber, garlic, white wine vinegar, dried dill, dried oregano. Squeeze on some lemon juice and drizzle olive
- oil on top. Refrigerate for 30 minutes to let the flavours blend.
- When the chicken is ready, take it out the oven and slice it up -remember to take out the skewers first for obvious reasons.
- Now all that’s left is to warm up some flatbreads, throw everything in to some bowls and serve. Let everyone load them up with their favourite fillings with a big handful of Pilgrims choice and enjoy.