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There are many sources of information on cooking. Some information is geared in the direction of skilled chefs and also not for the average individual. It can be confusing to wade through every one of the available info. Fortunately, this Mike's Chicken Shish Kebabs & Tzatziki Sauce recipe is easy to make and will certainly provide you some wonderful pointers. They will certainly work for any person, also a novice.

You need ● For The Meat.
You need Fresh Chicken Breast [de-boned - fat trimmed - 1.5" cubed].
You need to prepare ● For The Brine.
Use Sugar.
You need Salt.
You need Liquid Smoke [+ reserves for marinade].
You need to prepare Granulated Onion Powder [+ reserves for marinade].
Provide Granulated Garlic Powder [+ reserves for marinade].
Use Red Pepper Flakes [+ reserves for marinade].
Prepare Italian Seasoning [+ reserves for marinade].
Use Ground Cumin [+ reserves for marinade].
You need Ground Pepper [+ reserves for marinade].
Use Each Dried Cilantro, Dried Chives & Dried Parsley [+ reserves for marinade].
Use Paprika [+ reserves for marinade].
Use Lemon Pepper [+ reserves for marinade].
Provide ● For The Fresh Vegetables.
Use LG Vidalia Onions [quartered - reserve 1 for chicken scewers].
Prepare Purple Onion [quartered].
Prepare LG Yellow Bell Pepper [1.5" chop].
You need LG Red Bell Pepper [1.5" chop].
Use LG Green Bell Peppers [1.5" chop].
You need to prepare LG Mushrooms [left whole - white & brown].
You need Fresh Cilantro Leaves [for serving].
You need to prepare LG Zucchini [1.5" chop - optional].
You need LG Eggplant [1.5" chop - optional].
Use ● For The Bread Options.
Provide LG Fresh Garlic Naan Bread.
Prepare LG Fresh Thick Flour Tortillas.
You need to prepare ● For The Tzatziki Sauce [DILL-ICIOUS!].
You need EX LG Garden Cucumbers [peeled - de-seeded - shreaded].
Provide Course Sea Salt [to help drain cucumber fluids].
Use Fresh Dill [+ reserves for garnish].
Provide Fresh Sour Cream.
Prepare Fresh Greek Pain Yogurt.
Prepare White Pepper.
You need Fine Minced Garlic.
Prepare Fresh Lemon Juice [+ 1 tbsp Lemon Zest].
Provide Fresh Chives [minced].
Prepare Small English Cucumber [for garnish].
You need ● For The Additions & Utensils.
You need Olive Oil [for coating chicken].
Prepare Pam Olive Oil Spray [for vegetables].
Prepare Metal Scewers.
Provide Cheese Cloth.
You need to prepare LG Serving Trays [to keep chicken separate from vegetables].
You need Pair BBQ Tongs.

All you need to do is mix a few spices, some yogurt, some chilli and some garlic - add your diced chicken, leave to marinate (if you have time) and then thread. Mike's Huli chicken is broiled over Kiawe wood and naturally flavored with traditional Hawaiian sea salt. Kiawe wood gives the chicken it's unique smoked flavor. Gone are the plantation days but the fragrance of the luau still lingers in the evening air in Kahuku with Mike's Hawaiian-style Kalua Pig.

Two extra large 2 lb chicken breasts pictured below. ● Authors Note: When purchasing raw chicken, choose firm, never frozen, nicely pink colored, fat and bruise free, organic plump breasts for best results every time..
Rinse your chicken and cut off anything unsightly. Place in a large bowl and fill with whole ice cubes..
Heat up 3 cups water and add everything in the Brine section. Mix well and regularly until all salt and sugars are fully dissolved. Allow brine to cool off before adding it to your chicken and ice mixture..
Mix brine with chicken and ice. Add enough ice cold water to fully cover chicken. You'll want your temperature consistently between 35° and 40°..
Seal tightly and place in fridge for 4 hours minimum - 8 hours maximum..
While waiting - create your Tzatziki Sauce. Peel, then half your cucumbers lengthwise. Spoon out all seeds and disgard them..
Shread and place cucumbers in a strainer with 1 tsp course sea salt. Mix well. Let cucumbers set in the sink for at least an hour - stirring and pressing occasionally. The salt will help to sweat and drain the copious fluids within your cucumbers..
Rinse, dry and chop your vegetables into 1.5" cuts. Try to be consistent with chop sizes for grilling continuity. ● Authors Note: When cleaning your mushrooms, gently wipe them down with a damp cloth or paper towel. If you rinse them under water, know they'll absorb all of that fluid and you'll end up with a soggy mushroom mess!.
After an hour - place your shreaded cucumbers in [preferably] cheese cloth or, several sturdy clean paper towels. Squeeze tightly again and again until all fluids are strained. If not, you'll have a runny sauce. Add everything in the ● Tatziki Sauce section together, mix well and chill for an hour minimum. It's best at 2+ hours. Know that as it sits and chills in the fridge, it will take on another delicious flavor all together. Stir your sauce occasionally. Serves 10..
Following brine - pull chicken from ice water, drain fluids and place in a dry bowl. Using paper towels, gently dab your chicken strips dry..
● Cut chicken breasts into 1.5" pieces. ● Place chicken back in bowl. ● Mix in just enough olive oil to fully coat chicken. Then, season [to taste] with your reserve spices listed above in the ● Brine section. ● Allow chicken pieces to marinate for an hour + in the fridge. I put mine into a Ziplock Bag for space sake but, it's your choice ● Stir or massage chicken occasionally. ● I'll marinate my chicken pieces overnight for fullest flavor..
Feed your fresh garden vegetables onto your scewers..
Lightly spray vegetables with an olive oil spray and season [to taste] with your reserve spices listed in the ● Brine section. Then, spray again to seal on dried seasonings..
Thread your marinated chicken on to your metal scewers with a 1" piece of onion in between each chicken cube. This is an important step for #1: flavor and, #2: even grilling. Lightly season chicken again if desired..
Clean, spray and fire up your grill..
Ready your meat, vegetables and breads. Place your chicken on direct heat and your vegetables on the higher rack away from direct flames. ● Turn chicken regularly. Grill 20 minutes then, turn up the heat and char your chicken and vegetables. Know that brined meat is harder to char so, turn your heat up to at least 500°. Be careful not to burn..
Meat on flames - veggies on top rack..
Charred chicken and vegetables served in a large bowl. "communal style.".
Extra large Garlic Naan Breads. They come 2 per pack. You'll need 5 packages. One per person should be enough to fill them up. Especially with a garden, or wedge side salad..
Lightly spray your bread of choice on one side with spray Pam. To taste - lightly sprinkle on Cumin, Granulated Garlic and Onion Powder, Italian Seasoning and White Pepper. Then, spray again to seal in those delicious spices. Place on hot grill until bread is slightly charred. Charred, not burnt..
Serve chicken and veggies hot on warmed, seasoned and charred Naan Bread. No garnishes are needed other than maybe some fresh Cilantro and of course, your creamy chilled Tzatziki Sauce. Oh, and you don't want to forget the ice cold beer! Enjoy!.
It's so cool to get your kids to WANT to eat their veggies! Here's proof positive. My students wake at midnight only to reheat their Vegetarian Style Kebabs wrapped in warmed tortillas with their chilled Tzatziki Sauce! With that, GO TEAM MIKE!.

Chicken Shish Kebabs are for those who have limited time for cooking. This dish can be prepared at a blink of an eye time period. Whip these Chicken Shish Kabobs up, serve them with a big salad, or a bowl of pasta or rice, or wrap them in some pita and add some grilled veggies… you get the idea. They are so good, you'll want to eat them every which way! And if you want to switch it up sometime, use the cilantro vinaigrette instead.

Now that you have read Mike's Chicken Shish Kebabs & Tzatziki Sauce recipe, it is the time for you to head to the kitchen as well as prepare some terrific food! Keep in mind, food preparation is not a skill that can be one hundred percent right in the beginning. Method is needed for you to grasp the art of cooking.

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