Simple Way to Prepare Perfect Mike's Chicken Shish Kebabs & Tzatziki Sauce

Mike's Chicken Shish Kebabs & Tzatziki Sauce. TESTED & PERFECTED RECIPE – These chicken kabobs are marinated in a blend of yogurt, lemon, garlic and spices, then grilled until golden. What You'll Need to Make grilled Chicken Kabobs. I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than. – Chicken Seekh Kebab or chicken shish kebab is an appetizer with Indian meals.

Our shish kebab is carefully cut, marinated in spices and flame-grilled on flat skewers for succulent flavor and texture. Served with basmati rice, pita bread, hummus, fresh green salad with feta cheese and Lusy's house dressing. Chicken Shish Kebab is for those who have limited time for cooking.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's chicken shish kebabs & tzatziki sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Chicken Shish Kebabs & Tzatziki Sauce is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Mike's Chicken Shish Kebabs & Tzatziki Sauce is something which I’ve loved my whole life.

TESTED & PERFECTED RECIPE – These chicken kabobs are marinated in a blend of yogurt, lemon, garlic and spices, then grilled until golden. What You'll Need to Make grilled Chicken Kabobs. I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than. – Chicken Seekh Kebab or chicken shish kebab is an appetizer with Indian meals.

To begin with this recipe, we must prepare a few components. You can have mike's chicken shish kebabs & tzatziki sauce using 46 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Mike's Chicken Shish Kebabs & Tzatziki Sauce:

1. Prepare of ● For The Meat.
2. Prepare 3 Pounds of Fresh Chicken Breast [de-boned – fat trimmed – 1.5" cubed].
3. Prepare of ● For The Brine.
4. Prepare 1/4 Cup of Sugar.
5. Get 1/4 Cup of Salt.
6. Take 6 Drops of Liquid Smoke [+ reserves for marinade].
7. Make ready 1 tbsp of Granulated Onion Powder [+ reserves for marinade].
8. Take 1 tbsp of Granulated Garlic Powder [+ reserves for marinade].
9. Get 1 tbsp of Red Pepper Flakes [+ reserves for marinade].
10. Prepare 1 tbsp of Italian Seasoning [+ reserves for marinade].
11. Prepare 1 tbsp of Ground Cumin [+ reserves for marinade].
12. Get 1 tbsp of Ground Pepper [+ reserves for marinade].
13. Take 1 tbsp of Each Dried Cilantro, Dried Chives & Dried Parsley [+ reserves for marinade].
14. Prepare 1 tbsp of Paprika [+ reserves for marinade].
15. Prepare 1 tsp of Lemon Pepper [+ reserves for marinade].
16. Prepare of ● For The Fresh Vegetables.
17. Take 3 of LG Vidalia Onions [quartered – reserve 1 for chicken scewers].
18. Take 1 of Purple Onion [quartered].
19. Take 1 of LG Yellow Bell Pepper [1.5" chop].
20. Make ready 1 of LG Red Bell Pepper [1.5" chop].
21. Take 2 of LG Green Bell Peppers [1.5" chop].
22. Take 2 Boxes of LG Mushrooms [left whole – white & brown].
23. Make ready as needed of Fresh Cilantro Leaves [for serving].
24. Get 1 of LG Zucchini [1.5" chop – optional].
25. Take 1 of LG Eggplant [1.5" chop – optional].
26. Make ready of ● For The Bread Options.
27. Get as needed of LG Fresh Garlic Naan Bread.
28. Prepare as needed of LG Fresh Thick Flour Tortillas.
29. Take of ● For The Tzatziki Sauce [DILL-ICIOUS!].
30. Take 2 of EX LG Garden Cucumbers [peeled – de-seeded – shreaded].
31. Prepare 1 tsp of Course Sea Salt [to help drain cucumber fluids].
32. Get 2 tbsp of Fresh Dill [+ reserves for garnish].
33. Prepare 24 oz of Fresh Sour Cream.
34. Get 1/2 Cup of Fresh Greek Pain Yogurt.
35. Make ready 1/4 tsp of White Pepper.
36. Make ready 1 1/2 tbsp of Fine Minced Garlic.
37. Take 1 tbsp of Fresh Lemon Juice [+ 1 tbsp Lemon Zest].
38. Make ready 1 tbsp of Fresh Chives [minced].
39. Get 1 of Small English Cucumber [for garnish].
40. Take of ● For The Additions & Utensils.
41. Make ready as needed of Olive Oil [for coating chicken].
42. Make ready as needed of Pam Olive Oil Spray [for vegetables].
43. Make ready as needed of Metal Scewers.
44. Prepare as needed of Cheese Cloth.
45. Prepare 2 of LG Serving Trays [to keep chicken separate from vegetables].
46. Make ready 1 of Pair BBQ Tongs.

This dish can be prepared in a blink of an eye time period. The Story of Chicken Shish Kebab. The historians say that Fatih Sultan Mehmet, (the conqueror Sultan of Istanbul), who likes to eat white meat more than the previous Sultans. Enter my easy peasy Chicken Shish Kebabs!

Steps to make Mike's Chicken Shish Kebabs & Tzatziki Sauce:

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!.

These babies look amazing, taste amazing, sound really rather fancy, but are in fact SUPER SIMPLE!! All you need to do is mix a few spices, some yogurt, some chilli and some garlic – add your diced chicken, leave to marinate (if you have time) and then thread. Whip these Chicken Shish Kabobs up, serve them with a big salad, or a bowl of pasta or rice, or wrap them in some pita and add some grilled veggies… you get the idea. They are so good, you'll want to eat them every which way! And if you want to switch it up sometime, use the cilantro vinaigrette instead.

So that is going to wrap this up with this special food mike's chicken shish kebabs & tzatziki sauce recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!