INGREDIENTS

Marinade:

• 2 lbs chicken tenderloins (or thighs), pat dry
• 1/4 cup soy sauce
• 4 cloves garlic, grate or finely minced
• 1 tbsp red wine vinegar
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1/4 tsp cayenne pepper or ground peri peri flakes, to taste

Creamy Cilantro Sauce:

• 2/3 cup Greek yogurt
• 2 garlic cloves
• 1 jalapeno, stem and seeds removed
• 2 green onions (green parts only)
• 1 cup cilantro, packed cup with stems removed
• 1 lime, juiced
• 1/4 cup crumbled feta cheese, if desired
• 2 tbsp olive oil

INSTRUCTIONS

Chicken kabobs:

• Prep chicken by cutting into small pieces in preparation for assembling kabobs.
• Whisk together the marinade ingredients and add to prepared chicken.
• Marinate the chicken in the refrigerator for at least 2 hours (4-6 preferred).
• An hour before grilling, remove marinated chicken from fridge and make your creamy cilantro sauce (see below).
• When ready to grill, assemble skewers.
• Place on grill until desired doneness is reached. I love making sure I get a few chars on the scraggly bits!

Creamy cilantro sauce:

• Add all the ingredients except the feta and oil to a blender.
• Process until smooth.
• Add in the oil and feta, blending again just until incorporated.
• Refrigerate until ready to serve.

NOTES

The chicken can also be made in the oven. Just roast the chicken tenderloins in oven at 425 degrees on a foil-lined pan for about 25-30 minutes. Broil on high for a few minutes until slightly browned and charred.