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- 800 g skinless, boneless chicken thigh meat
- Pita bread
- For the marinade:
- 6 garlic cloves
- 2 tablespoons oregano
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- 80 ml lemon juice
- 2 tablespoons chopped parsley
- 5 tablespoons olive oil
- Smoked salt and pepper For the tzatziki sauce:
- 500 g full-fat Greek yogurt
- 300 g well-drained grated cucumber
- 4 garlic cloves
- 4 tablespoons lemon juice
- 2 teaspoons extra virgin olive oil
- 3 tablespoons chopped dill
- 2 tablespoons chopped mint
- Salt and pepper
- Wooden skewers soaked in water
Ingredients
Recipe
- Cut the chicken into small pieces, pour over the marinade, and leave to chill for a couple of hours.
Thread the pieces onto wooden skewers. - Prepare the Kamado BONO grill for direct cooking: light the charcoal and wait until the temperature reaches 180°C. Adjust the upper and lower air vents to maintain an even temperature, then place the grill grate.
- Cook the skewers, turning frequently, for about 15 minutes.
- Serve with warmed pita bread, tzatziki sauce, and your favourite vegetables.
