Chicken Kebab with Tzatziki Sauce
1 lb bite chicken thigh
¼ cup oil
1 teaspoon paprika powder
1 teaspooncinnamon powder
½ cup yogurt
freshly cracked black pepper
1 tablespoon grated garlic and ginger
La Baleine Fine Sea Salt
½ cup yogurt
2 small cucumber
¼ cup of extra virgin olive oil
butter mixed with paprika powder
Marinate 1 lb bite chicken thigh with ¼ cup oil, 1 teaspoon paprika powder, 1 teaspoon cinnamon powder, ½ cup yogurt, freshly cracked black pepper, 1 tablespoon grated garlic and ginger. Don’t forget to season with La Baleine Fine Sea Salt. Cover and let it marinate in the fridge overnight.
Also prep the yogurt for the Tzatziki Sauce the previous night. Place ½ cup yogurt in a muslin cloth and squeeze out the excess water. Then leave it wrapped in the muslin cloth in the fridge for overnight to drain out excess water.
Next day before cooking the chicken, prepare the Tzatziki Sauce. In a bowl add the hung yogurt. Grate 2 small cucumber and place in a muslin cloth. Squeeze to take out all the excess water and then add the cucumber to the bowl along with the yogurt.
Season with salt, grate 1 clove garlic and ¼ cup of extra virgin olive oil. Give a mix and leave aside.
You can prepare the chicken kebab as individual pieces or use a skewer. Grill the chicken for 7 to 10 minutes in medium high heat. While grilling, brush the chicken with melted butter mixed with paprika powder. It will keep the chicken moist as it grills on the pan.
Enjoy the chicken kebab with Tzatziki Sauce and salad on the side or rice