Ingredients
1lbchicken thighs,(2 pieces), boneless, skinless
1tbspextra virgin olive oil
1medium lemon,juiced
3garlic cloves,minced
1tspcumin
1tspsmoked paprika
¼tspturmeric
¼tspcurry powder
⅛tspcinnamon
pinchred pepper flakes
1tspkosher salt
freshly ground black pepper,to taste
1tbspolive oil
1tbspred wine vinegar
kosher salt and freshly cracked black pepper
3persian cucumbers,chopped
1cupcherry tomatoes,halved
¼red onion,thinly sliced
¼cupfeta,with brine, crumbled
4cupsbutter lettuce,torn
1cuptzatziki
Preparation
Cut the chicken thighs into 1-inch pieces.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt, and black pepper and whisk again. Pour the marinade over the chicken making sure it is evenly coated.
Refrigerate and marinate for at least 30 minutes, up to overnight.
Preheat an outdoor grill or indoor grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Grill the chicken, turning the skewers occasionally, for about 15 to 18 minutes, until golden brown and cooked through in the center.
In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion, then toss to combine.
Divide the lettuce between 4 bowls, top with tomato salad, feta, and grilled chicken.
Serve with Tzaziki for dipping, and enjoy!
