Chicken Kebab Tacos
Makes 4 servings
2 lbs boneless skinless chicken thighs, cut into 2 inch pieces
4 garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 tablespoon cumin
1 tablespoon paprika
3 tablespoons olive oil
2 tablespoons salt
6 wood or metal skewers
1 orange bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 pint cherry tomatoes, halved
1/2 cup green olives, halved
1 english cucumber, diced into 1 inch pieces
6oz feta, cut into 1 inch pieces (optional)
2 teaspoons dijon mustard
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/2 lemon, juiced
2 tablespoons red wine vinegar
1/4 cup olive oil
2 teaspoons honey
almond flour tortillas or pita
Combine all the chicken brochette ingredients in a glass bowl. Mix everything together so all the chicken pieces are fully coated. Cover with plastic wrap and place in the fridge for at least 2 hours.
To a large bowl, add all the dressing ingredients and whisk together until combined. Next add in all the salad ingredients except the feta and toss together with the dressing, until all veggies are coated. Sprinkle the feta on top, if using.
Preheat your BBQ or preheat a grill plate on your stove top. Once the chicken is marinated, thread onto skewers, leaving a few inches on either side of the skewer. To the hot grill, add the skewers and cook for about 4 mins per side.
Once the chicken is done, add your tortillas/pita to the hot grill and heat for 30 seconds per side until slightly charred in spots.
To serve, add about a tablespoon of garlic sauce to half the tortilla, then chicken, some greek salad and drizzle extra salad dressing on top with fresh mint and parsley leaves. Enjoy!