Med Chicken Skewers & Pita Toast
2 lb boneless, skinless chicken thighs
1 cup Greek yogurt
2tbsp olive oil
Zest of 1 lemon
2tbsp lemon juice (from same lemon, hopefully!)
1 red onion, cut into wedges
5 cloves garlic, finely chopped
1 ½ tsp salt
½ tsp black pepper
½ tsp chili pepper flakes
One small shake of cinnamon
One generous shake of cumin
Mix together the yogurt, live oil cumin, paprika, cinnamon, pepper flakes, lemon zest, lemon juice, garlic salt and pepper. Trim the chicken thighs of surplus skin and fat—there’s a bit of waste here—then cut them into bite-sized pieces. Make up six or more skewers (depending on size) with the chicken, alternating two pieces of meat with one slice of onion. Place the skewers in a foil-lined container and spoon over the marinade. Leave refrigerated overnight if possible, for 6-8 hours—an average boating day—if not. Grill them over a medium heat, turning often to prevent burning, until done. The thick marinade will form a delicious crust on the chicken. Oh yes!
Place a dollop of the cold salad and one of the hot skewers on a plate. To accompany, brush three pieces of pita bread with olive oil, toast each side on the grill for a couple of minutes and cut into quarters.
On the side:
A crisp ice-cold European-style beer like a Stella Artois is superb with this dish. If you’re a wine drinker, neither red nor white is an ideal pairing, but we thoroughly recommend a rosé; no, not a white zinfandel, heaven forbid, but one from a medium-bodied Cabernet or Merlot grape. It can take a bit of spice without being overwhelmed.