Chicken Kebab & Tzatziki

Produce
¾ Oz Garlic Confit (optional)
1 Bunch Dill, chopped
2 Each Lemon Juice
3-4 Each Cucumbers
1 Each Garlic Clove, grated
1 Each Lemon juice
1 Each Red Onions

Dry Goods
1-2 Tablespoon Kosher Salt
2 Tablespoon Za’atar Spice
3 Tablespoon Neutral Oil
4-6 Pita Bread
2 Oz Kalamata Olives

Meat
2 Lbs Chicken Thighs

Dairy
32 Oz Full Fat Yogurt
2 Oz Feta Cheese (optional)

Ingredients

32 Oz | 907 g Full Fat Yogurt
¾ Oz | 25 g Garlic Confit (optional)
2 Oz | 57 g Dill, chopped
¼ Each |1 g Lemon Zest
1½ Oz | 43 g Lemon juice
3 Each | 24 Oz | 500 g Cucumbers
1 Tablespoon |16 g Kosher Salt

Method

1. Peel & de-seed cucumbers.
2. Using a hand grater on the largest setting, grate cucumbers.
3. Add grated cucumbers to a bowl & season with salt.
4. Let cucumbers drain.
5. Once ready put cucumber in sieve & expel all liquid. Be sure to push if needed.
6. In a bowl, add all ingredients & mix.
7. Adjust seasoning as needed.

Ingredients

2 Lbs Chicken Thighs, diced (1 Oz pieces)
2 Tablespoon | 11 g Za’atar Spice
1 Each | 5 g Garlic Clove, grated
1½ Oz | 43 g Lemon juice
3 Tablespoon | 38 g Neutral Oil

Method

1. In a bowl add za’atar, grated garlic, lemon juice & oil.
2. Add diced chicken thighs & toss in marinade overnight.
3. Skewer 5 chicken thigh cubes per kebab.
4. Place on a tray layered with parchment paper.