Buttermilk-Garlic Chicken Kebabs

By Peggie

Chicken thighs are more moist and flavourful than breasts. Start on a hot grill, then reduce the heat to cook them "slow & low"; a sure-fire way to keep them moist.

Ingredients

• 16 bonless, skinless chicken thighs (about 5lbs)
• 2 cups buttermilk
• 1 onion, coarsley chopped
• 5 cloves garlic, coarsely chopped
• 2 tbsp dried oregano (or 1/4 cup chopped fresh)
• juice and zest of 1 lemon
• black pepper to taste
• kosher slat
• chopped fresh mint, opotional

Details

Servings 8

Preparation

Step 1

1. Cut each thigh into 1" to 2" chunks, trimming & discarding any visible fat. Combine buttermilk, onion, garlic, oregano, lemon juice and zest, and pepper in large ziplock bag. Add chicken, close and marinate in the fridge for up to 24 hours.

2. Soak 16 bambooo skewers in cold water for about 30 minutes. Preheat barbecue to high. Thread 6 to 8 chicken pieces onto each skewer, squeezing close together. Sprinkle generously with salt. Grease the hot grill with oil, place skewers on it and reduce heat to medium-low. Close lid and cook 15 to 20 minutes, turning once or twice, or until cooked through. Sprinkle with mint and serve with Grilled Flatbreads, Romaine Salad with Grilled-Lemon Vinaigrette and tzatziki.