Time: 1 hr, 35 mins
Effort: 1 / Easy
6 chicken thighs, deboned & deskinned cut into 1 inch pieces
1 cup freshly squeezed lemon juice
2 tbsp olive oil
1 tbsp finely chopped Cilantro or parsley (optional)
1 cup Greek style plain yogurt
1/4 cup finely chopped fresh mint (or dried)
Salt & Pepper to taste
Marinate chicken pieces in lemon juice, oil, salt & pepper and Cilantro (or parsley) for approximately one hour (or more if you want). Skewer the chicken pieces tightly. (I use bamboo skewers which I soak beforehand in warm water for about 10 minutes). Light BBQ or grill to medium high and grill chicken skewers until crisp on the outside. (See grilling chart for fowl - very important that it be well cooked !) While chicken is grilling (keep an eye on it and turn frequently) prepare yogurt dip: Add fresh mint to yogurt & mix. Serve with sauteed vegetables or a green salad. (As in the picture, I served it with the sauteed Asparagus and grilled sun-dried tomato focaccia).
Bon Appetit !