Zest and juice of 2 lemons (zest before you juice!)
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Feta & Herb Yogurt sauce:
2 cups plain, full fat Greek yogurt
1 finely minced garlic clove
1/2 cup crumbled feta cheese
1 tablespoon chopped parsley
1 tablespoon chopped dill
zest and juice of one lemon
pinch of salt and pepper
cucumber salad:
1 shallot or 1/2 red onion, thinly sliced
juice of one lemon
1 English cucumber, thinly sliced
1/4 teaspoon kosher salt
about a teaspoon each of chopped fresh parsley and dill
Instructions
First, make the cucumber salad and yogurt sauce.
For each, simply combine ingredients in a bowl, mix to combine well, cover and stash in fridge while you move on with the chicken.
For Chicken Skewers:
Mix all marinade ingredients (everything except the chicken) in a large bowl.
Add chicken strips to bowl and coat completely with marinade.
Thread chicken strips onto metal skewers.
I use 12 inch long metal skewers and I usually get 8 full skewers with this amount.
Grill over medium-high heat turning occasionally until you get nice grill marks all around and chicken is cooked through. This should take about 20 minutes.
During the last 5 minutes add lemon halves, cut side down, to grill. Squeeze juice over chicken when serving.
Serve with any or all of the following. Or simply serve with rice and a big salad.
