Mike's Chicken Shish Kebabs & Tzatziki Sauce

Name: Mike's Chicken Shish Kebabs & Tzatziki Sauce
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: ● For The Meat; 3 Pounds Fresh Chicken Breast [de-boned - fat trimmed - 1.5" cubed]; ● For The Brine; 1/4 Cup Sugar; 1/4 Cup Salt; 6 Drops Liquid Smoke [+ reserves for marinade]; 1 tbsp Granulated Onion Powder [+ reserves for marinade]; 1 tbsp Granulated Garlic Powder [+ reserves for marinade]; 1 tbsp Red Pepper Flakes [+ reserves for marinade]; 1 tbsp Italian Seasoning [+ reserves for marinade]; 1 tbsp Ground Cumin [+ reserves for marinade]; 1 tbsp Ground Pepper [+ reserves for marinade]; 1 tbsp Each Dried Cilantro, Dried Chives & Dried Parsley [+ reserves for marinade]; 1 tbsp Paprika [+ reserves for marinade]; 1 tsp Lemon Pepper [+ reserves for marinade]; ● For The Fresh Vegetables; 3 LG Vidalia Onions [quartered - reserve 1 for chicken scewers]; 1 Purple Onion [quartered]; 1 LG Yellow Bell Pepper [1.5" chop]; 1 LG Red Bell Pepper [1.5" chop]; 2 LG Green Bell Peppers [1.5" chop]; 2 Boxes LG Mushrooms [left whole - white & brown]; as needed Fresh Cilantro Leaves [for serving]; 1 LG Zucchini [1.5" chop - optional]; 1 LG Eggplant [1.5" chop - optional]; ● For The Bread Options; as needed LG Fresh Garlic Naan Bread; as needed LG Fresh Thick Flour Tortillas; ● For The Tzatziki Sauce [DILL-ICIOUS!]; 2 EX LG Garden Cucumbers [peeled - de-seeded - shreaded]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

While this recipe may take some time on your part, you will not regret your efforts by any means. I mean that! Neither will your family or guests! Just know that this recipe is so easy to follow, my 7 and 8 year old culinary students made this dish tonight with little supervision and, minimal follow up questions.

This dish is so flavorful and downright juicy folks! Between the moisture in your brined chicken, especially your oversized mushrooms and your Tzatziki Sauce, you won't even need a beer to follow it up with! Hence the need to serve them with a thick, seasoned, absorbent, oversized piece of Naan Bread!

Know that this dish also makes a great vegetarian option as well. As for the Tzatziki Sauce, it's a bit untraditional with the addition of the fresh minced chives and it being heavy on the sour cream as opposed to the Greek Yogurt. But, it certainly works! Especially for those who aren't exactly fond of the bitter / sour taste known to accompany Greek Yogurt. Tho the slight amount of sour Greek Yogurt added does pair nicely with the sweetness of the Vidalia Onions.

Total manual prep time will take you approximately 60 minutes if making this dish for the first time alone. Total wait time will be much longer with the brine and marinating time.

Of all the dishes I make, and I make many, this is my wife's, and all her friends favorite. In fact, everyone on their birthday gets a special, "dish wish." This one is easily the most requested next to my Green Chilie Stew.

Use the freshest, crispiest garden vegetables, herbs, chicken and Naan breads for best results! Tip? Go heavy on the mushrooms!

All pictures and directions taken by 7 and 8 year olds! Great work kiddos! I'm SO proud! 😆

Total manual prep time will take you approximately 60 minutes if making this dish for the first time alone. Total wait time will be much longer with the brine and marinating time.

Use the freshest, crispiest garden vegetables, herbs, chicken and Naan breads for best results! Tip? Go heavy on the mushrooms!

All pictures and directions taken by 7 and 8 year olds! Great work kiddos! I'm SO proud! 😆

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Total manual prep time will take you approximately 60 minutes if making this dish for the first time alone. Total wait time will be much longer with the brine and marinating time.

Use the freshest, crispiest garden vegetables, herbs, chicken and Naan breads for best results! Tip? Go heavy on the mushrooms!

All pictures and directions taken by 7 and 8 year olds! Great work kiddos! I'm SO proud! 😆

Total manual prep time will take you approximately 60 minutes if making this dish for the first time alone. Total wait time will be much longer with the brine and marinating time.

Use the freshest, crispiest garden vegetables, herbs, chicken and Naan breads for best results! Tip? Go heavy on the mushrooms!

All pictures and directions taken by 7 and 8 year olds! Great work kiddos! I'm SO proud! 😆

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Ingredients

60 mins

10 servings

● For The Meat
3 PoundsFresh Chicken Breast [de-boned - fat trimmed - 1.5" cubed]
● For The Brine
1/4 CupSugar
1/4 CupSalt
6 DropsLiquid Smoke [+ reserves for marinade]
1 tbspGranulated Onion Powder [+ reserves for marinade]
1 tbspGranulated Garlic Powder [+ reserves for marinade]
1 tbspRed Pepper Flakes [+ reserves for marinade]
1 tbspItalian Seasoning [+ reserves for marinade]
1 tbspGround Cumin [+ reserves for marinade]
1 tbspGround Pepper [+ reserves for marinade]
1 tbspEach Dried Cilantro, Dried Chives & Dried Parsley [+ reserves for marinade]
1 tbspPaprika [+ reserves for marinade]
1 tspLemon Pepper [+ reserves for marinade]
● For The Fresh Vegetables
3LG Vidalia Onions [quartered - reserve 1 for chicken scewers]
1Purple Onion [quartered]
1LG Yellow Bell Pepper [1.5" chop]
1LG Red Bell Pepper [1.5" chop]
2LG Green Bell Peppers [1.5" chop]
2 BoxesLG Mushrooms [left whole - white & brown]
as neededFresh Cilantro Leaves [for serving]
1LG Zucchini [1.5" chop - optional]
1LG Eggplant [1.5" chop - optional]
● For The Bread Options
as neededLG Fresh Garlic Naan Bread
as neededLG Fresh Thick Flour Tortillas
● For The Tzatziki Sauce [DILL-ICIOUS!]
2EX LG Garden Cucumbers [peeled - de-seeded - shreaded]
1 tspCourse Sea Salt [to help drain cucumber fluids]
2 tbspFresh Dill [+ reserves for garnish]
24 ozFresh Sour Cream
1/2 CupFresh Greek Pain Yogurt
1/4 tspWhite Pepper
1 1/2 tbspFine Minced Garlic
1 tbspFresh Lemon Juice [+ 1 tbsp Lemon Zest]
1 tbspFresh Chives [minced]
1Small English Cucumber [for garnish]
● For The Additions & Utensils
as neededOlive Oil [for coating chicken]
as neededPam Olive Oil Spray [for vegetables]
as neededMetal Scewers
as neededCheese Cloth
2LG Serving Trays [to keep chicken separate from vegetables]
1Pair BBQ Tongs

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Steps

60 mins

1

Two extra large 2 lb chicken breasts pictured below. ● Authors Note: When purchasing raw chicken, choose firm, never frozen, nicely pink colored, fat and bruise free, organic plump breasts for best results every time.
2

Rinse your chicken and cut off anything unsightly. Place in a large bowl and fill with whole ice cubes.
3

Heat up 3 cups water and add everything in the Brine section. Mix well and regularly until all salt and sugars are fully dissolved. Allow brine to cool off before adding it to your chicken and ice mixture.
4

Mix brine with chicken and ice. Add enough ice cold water to fully cover chicken. You'll want your temperature consistently between 35° and 40°.
5

Seal tightly and place in fridge for 4 hours minimum - 8 hours maximum.
6

While waiting - create your Tzatziki Sauce. Peel, then half your cucumbers lengthwise. Spoon out all seeds and disgard them.
7

Shread and place cucumbers in a strainer with 1 tsp course sea salt. Mix well. Let cucumbers set in the sink for at least an hour - stirring and pressing occasionally. The salt will help to sweat and drain the copious fluids within your cucumbers.
8

Rinse, dry and chop your vegetables into 1.5" cuts. Try to be consistent with chop sizes for grilling continuity. ● Authors Note: When cleaning your mushrooms, gently wipe them down with a damp cloth or paper towel. If you rinse them under water, know they'll absorb all of that fluid and you'll end up with a soggy mushroom mess!
9

After an hour - place your shreaded cucumbers in [preferably] cheese cloth or, several sturdy clean paper towels. Squeeze tightly again and again until all fluids are strained. If not, you'll have a runny sauce. Add everything in the ● Tatziki Sauce section together, mix well and chill for an hour minimum. It's best at 2+ hours. Know that as it sits and chills in the fridge, it will take on another delicious flavor all together. Stir your sauce occasionally. Serves 10.
10

Following brine - pull chicken from ice water, drain fluids and place in a dry bowl. Using paper towels, gently dab your chicken strips dry.
11

● Cut chicken breasts into 1.5" pieces. ● Place chicken back in bowl. ● Mix in just enough olive oil to fully coat chicken. Then, season [to taste] with your reserve spices listed above in the ● Brine section. ● Allow chicken pieces to marinate for an hour + in the fridge. I put mine into a Ziplock Bag for space sake but, it's your choice ● Stir or massage chicken occasionally. ● I'll marinate my chicken pieces overnight for fullest flavor.
12

Feed your fresh garden vegetables onto your scewers.
13

Lightly spray vegetables with an olive oil spray and season [to taste] with your reserve spices listed in the ● Brine section. Then, spray again to seal on dried seasonings.
14

Thread your marinated chicken on to your metal scewers with a 1" piece of onion in between each chicken cube. This is an important step for #1: flavor and, #2: even grilling. Lightly season chicken again if desired.
15

Clean, spray and fire up your grill.
16

Ready your meat, vegetables and breads. Place your chicken on direct heat and your vegetables on the higher rack away from direct flames. ● Turn chicken regularly. Grill 20 minutes then, turn up the heat and char your chicken and vegetables. Know that brined meat is harder to char so, turn your heat up to at least 500°. Be careful not to burn.
17

Meat on flames - veggies on top rack.
18

Charred chicken and vegetables served in a large bowl. "communal style."
19

Extra large Garlic Naan Breads. They come 2 per pack. You'll need 5 packages. One per person should be enough to fill them up. Especially with a garden, or wedge side salad.
20

Lightly spray your bread of choice on one side with spray Pam. To taste - lightly sprinkle on Cumin, Granulated Garlic and Onion Powder, Italian Seasoning and White Pepper. Then, spray again to seal in those delicious spices. Place on hot grill until bread is slightly charred. Charred, not burnt.
21

Serve chicken and veggies hot on warmed, seasoned and charred Naan Bread. No garnishes are needed other than maybe some fresh Cilantro and of course, your creamy chilled Tzatziki Sauce. Oh, and you don't want to forget the ice cold beer! Enjoy!
22

It's so cool to get your kids to WANT to eat their veggies! Here's proof positive. My students wake at midnight only to reheat their Vegetarian Style Kebabs wrapped in warmed tortillas with their chilled Tzatziki Sauce! With that, GO TEAM MIKE!

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MMOBRIEN @cook_2891564

on June 15, 2016 23:04

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!