Ingredients:

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

2tsp paprika

1 ½ tsp salt

½ tsp black pepper

½ tsp chili pepper flakes

One small shake of cinnamon

One generous shake of cumin

Directions:

Mix together the yogurt, olive 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!

To Serve:

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.