Grilled skewers with chicken and Greek salad is a summery and light dish. These barbecue skewers are made from chicken thigh fillet. This meat is juicier than breast fillet and withstands grilling well. You can easily replace the chicken with e.g. beef, lamb or pork. This recipe is suitable for 4 people.
600 g thigh fillet in large cubes
1 dl red wine
0.5 dl neutral oil
2 tablespoons tzatziki spices
Start by mixing the marinade with the meat, add the meat and let it marinate for a minimum of 2 hours, preferably overnight.
Thread the meat on skewers, together with e.g. boats of onions and large pieces of paprika. Grill for a few minutes on each side, until the chicken is cooked through but still juicy.
Drizzle a little olive oil in a long pan. Divide the paws into boats, place them in the frying pan, sprinkle with salt, pepper and tzatziki spices. Drizzle over a little more oil and put them in the oven on full blast. When they start to get a little color, turn them down to 200 degrees and let them cook until they are crispy on the outside and soft on the inside.
3 dl yogurt natural, Greek type
1 gherkin, grated coarsely, added a little salt and drained for 15 min. in colander
1/2 teaspoon salt
2 cloves garlic, finely chopped
1/2 teaspoon freshly ground pepper
A little lemon
Mix and season with garlic, salt, pepper and lemon. The tzatziki only gets better from being left in the fridge for a few hours, so the flavors settle.
Serve grilled skewers with chicken, Greek salad, boat potatoes and tzatziki. You can find the recipe for Greek salad HERE .
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