Grilled Chicken Kebabs

24 May, 2022

Grilled Chicken Kebabs, Garlic Flatbread, Tzatziki Sauce and Greek Salad

Serves 8

This Greek-inspired dish is fresh, colorful and full of flavor. The chicken is marinated with rosemary, onion, garlic, cumin and a little oil, then built onto skewers and served with homemade Tzatziki sauce and fresh garlic flatbread. It’s the perfect meal for your next outdoor BBQ.

Garlic Flatbread Preparation

1 tablespoon dry active yeast
1 tablespoon honey
2 cups water at 105°F (check with a thermometer)
2 cups high-gluten flour
2 cups whole wheat pastry flour
1 cup unbleached white flour
1½ tablespoons kosher salt
2 tablespoons extra-virgin olive oil
Cornmeal

Combine the yeast, honey and warm water in a small bowl. Stir to combine and let stand for 15 minutes at room temperature. It should become foamy.

In a large bowl, combine the flours and salt and mix well. Set aside.

In a large electric mixer using the dough hook attachment, add the yeast mixture. Start turning the yeast mixture on low while adding the flour mixture one cup at a time and alternating with the olive oil. The mixture should form into a ball. If it looks too dry, add a couple drops of water and keep mixing until it forms into a tight ball. If the mixture is too sticky, add a couple pinches of high-gluten flour until the mixture forms into a ball. Let the dough mix at low speed for 8 minutes. Remove the dough and knead for 1 minute on a floured flat surface to release any gases. Form into a ball and place in a large mixing bowl coated with non-stick cooking spray. Coat the dough lightly with the spray and cover the bowl with plastic wrap. Let rise at room temperature near a warm heat source (about 80-84℉) for 1½ to 2 hours. It should double in size.

Remove the dough and cut into 36 portions, about 4 ounces each. Using your hands, roll them into small dough balls about the size of golf balls and place on a baking sheet pan coated with non-stick spray. Lightly spray the tops and cover with a slightly damp towel and then plastic wrap. Chill overnight in the refrigerator.

Chicken Kebabs

2 cups fresh rosemary leaves
2 cups sliced yellow onions
6 garlic cloves, smashed
1 cup grapeseed oil
¼ cup cumin
12 chicken breasts (6 ounces each), skinless, boneless, each cut into 3 pieces
3 red bell peppers, cut into 2-inch squares
3 yellow bell peppers, cut into 2-inch squares
3 red onions, cut into 2-inch squares
12 9-inch long bamboo skewers
Kosher salt

In a small bowl, combine the rosemary leaves, onion, garlic, oil and cumin to make the marinade. Toss the chicken with the marinade and marinate for 6 hours in the refrigerator.

Red Wine Vinaigrette

1 cup red wine vinegar
⅓ cup honey
2 tablespoons Dijon mustard
1 teaspoon sea salt
½ cup water
1½ cups grapeseed oil

In a blender, combine all the ingredients except the grapeseed oil. While the blender is on high, slowly add the grapeseed oil until completely incorporated and emulsified. Set aside in the refrigerator.

Greek Salad

2 cups garbanzo beans (if using canned beans, rinse first)
2 cups chopped cucumber
2 cups chopped tomato
1 cup sliced red onion
1 cup Kalamata olives, halved
½ cup capers, rinsed
½ cup crumbled feta cheese
½ cup fresh oregano leaves
12 cups chopped romaine lettuce

In a large bowl, add all the ingredients and toss to combine. Set aside in the refrigerator.

Tzatziki Sauce

2 cups plain yogurt, strained
½ cups peeled, diced cucumber
1 tablespoon minced garlic
2 tablespoons chopped fresh dill
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
⅛ teaspoon cayenne pepper
1 teaspoon sea salt

In a small bowl, combine all the ingredients and mix until thoroughly incorporated. Set aside in the refrigerator.

Garlic Oil:

1 cup olive oil
6 garlic cloves, peeled

Preheat the oven to 350℉. In a small oven-safe saucepan or small baking dish, add the olive oil and the garlic cloves. The garlic should be submerged in the olive oil. Cover with foil and place in the oven. Bake for 30 minutes, or until the garlic is soft. Refrigerate.

Grilled Garlic Flatbread

Flour
Garlic Oil
Grapeseed oil, optional

Preheat the grill to high heat.

Remove the flatbread dough balls from the refrigerator. On a lightly floured surface, roll them out one at a time so they resemble thin round tortillas. Brush the tops with the Garlic Oil and place on the grill for one minute on each side so they have nice grill marks. If you don’t have a grill, these can be done in a skillet with a small amount of grapeseed oil in the pan. Set aside, keeping the flatbreads warm.

Grilled Chicken Kebabs

12 marinated chicken breast pieces
3 red bell peppers, cut into 2-inch squares
3 red onions, cut into 2-inch squares
3 yellow bell peppers, cut into 2-inch squares
12 9-inch long bamboo skewers
kosher salt

Remove the chicken from the refrigerator and discard the used marinade. Build the skewers by placing a piece of chicken on first. Add a piece of red bell pepper, then a piece of chicken, followed by a piece of red onion, a piece of chicken, yellow bell pepper and red onion. Continuing building the skewers. Lightly season the skewers with salt and place on the grill for 10-15 minutes until chicken is ready. Check with a meat thermometer that it reaches 165℉. Remove when cooked and keep warm.

Assembly:

8 cups Greek Salad
1 cup Red Wine Vinaigrette (add more if necessary)
12 pepperoncinis
1 cup Tzatziki Sauce
12 pieces Garlic Flatbread

When ready to serve, remove the Greek Salad from the refrigerator and toss with the Red Wine Vinaigrette. On a large platter, place the Grilled Chicken Kebabs, Greek Salad, pepperoncinis and the Garlic Flatbread. Serve with the Tzatziki Sauce on the side.

Nutrition Per Serving

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