Mike's Chicken Kabobs With Tatziki Sauce & Naan Bread

Name: Mike's Chicken Kabobs With Tatziki Sauce & Naan Bread
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Brined Chicken [brine 24 hours]; 3 Pounds Chicken Breasts [1" cubed]; 1/2 Cup Granulated Sugar; 1/2 Cup Kosher Salt; 2 tbsp Granulated Garlic; 2 tbsp Granulated Onion; ● For The Chicken Marinade [1 tsp a piece or to taste]; Fresh Ground Black Pepper; Ground Cumin; Garlic Olive Oil; White Pepper; Lemon Pepper; 4 Dashes Liquid Smoke [not extract]; Granulated Garlic; Granulated Onion; Italian Seasoning; Red Pepper Flakes; Dried Oregano; ● For The Tatziki Sauce; 1 Pound Sour Cream; 1/2 Cup Oikos Plain Greek Yougart; 2 EX LG Firm Cucumber [de-seeded - fully drained]; 2 tbsp Fresh Dill; ● For The Fresh Vegetables [as needed]; Bell Peppers [green - red - orange - yellow - 1 1/2" chop]; Red Onions [quartered]; Brown Mushrooms [left whole]; White Onions [quartered]; White Mushrooms [left whole]; Yellow Zucchini [rounds]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Tonight, my seven year olds were on an absolute mission to make their parents the BEST grilled brined chicken kabobs and charred vegetable dinner with chilled Tatziki sauce they've had in quite some time! Anyway, success! Excellent work kiddos! Delicious! Absolutely delicious! We all loved and devoured your recipes!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

8 servings

● For The Brined Chicken [brine 24 hours]
3 PoundsChicken Breasts [1" cubed]
1/2 CupGranulated Sugar
1/2 CupKosher Salt
2 tbspGranulated Garlic
2 tbspGranulated Onion
● For The Chicken Marinade [1 tsp a piece or to taste]
Fresh Ground Black Pepper
Ground Cumin
Garlic Olive Oil
White Pepper
Lemon Pepper
4 DashesLiquid Smoke [not extract]
Granulated Garlic
Granulated Onion
Italian Seasoning
Red Pepper Flakes
Dried Oregano
● For The Tatziki Sauce
1 PoundSour Cream
1/2 CupOikos Plain Greek Yougart
2EX LG Firm Cucumber [de-seeded - fully drained]
2 tbspFresh Dill
● For The Fresh Vegetables [as needed]
Bell Peppers [green - red - orange - yellow - 1 1/2" chop]
Red Onions [quartered]
Brown Mushrooms [left whole]
White Onions [quartered]
White Mushrooms [left whole]
Yellow Zucchini [rounds]
Cherry Tomatoes [all colors]
● For The Sides / Toppers
Lemon Wedges
LeavesFresh Cilantro
● For The Bread [grilled]
Naan Bread
Flour Tortillas

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Steps

1

Brine your chicken in ice water, 1/2 cup salt,1/2 cup sugar, 2 tbsp granulated garlic and 2 tbsp granulated onion powder for 24 hours.
2

Make your Tatziki Sauce. Shredded cucumbers with sea salt draining pictured. Then heavily drained thru cheese cloth.
3

For your Tatziki Sauce.
4

Mix everything in the Tatziki Sauce section together and chill well.
5

Drain your chicken and pat dry.
6

Add garlic olive oil with all seasonings, mix and marinate for 2 hours in fridge.
7

Fully marinated chicken pictured.
8

Gather your fresh vegetables. Chop all at 1 1/2" pieces.
9

Gather your Naan Bread or flour tortillas and ready it for a quick grilling. Just enough to char them.
10

Grill vegetables on top and meat on open flame bottom. Allow the juices from your vegetables to drip on your meat.
11

Fully cooked / charred meat and vegetables pictured
12

Enjoy!

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MMOBRIEN @cook_2891564

on September 20, 2016 10:24

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!