Steps to Make Favorite Mike's Chicken Shish Kebabs & Tzatziki Sauce

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's chicken shish kebabs & tzatziki sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Chicken Shish Kebabs & Tzatziki Sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Mike's Chicken Shish Kebabs & Tzatziki Sauce is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mike's chicken shish kebabs & tzatziki sauce using 46 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Mike's Chicken Shish Kebabs & Tzatziki Sauce:

1. Get ● For The Meat
2. Take 3 Pounds Fresh Chicken Breast [de-boned - fat trimmed - 1.5" cubed]
3. Prepare ● For The Brine
4. Take 1/4 Cup Sugar
5. Prepare 1/4 Cup Salt
6. Prepare 6 Drops Liquid Smoke [+ reserves for marinade]
7. Prepare 1 tbsp Granulated Onion Powder [+ reserves for marinade]
8. Get 1 tbsp Granulated Garlic Powder [+ reserves for marinade]
9. Prepare 1 tbsp Red Pepper Flakes [+ reserves for marinade]
10. Prepare 1 tbsp Italian Seasoning [+ reserves for marinade]
11. Get 1 tbsp Ground Cumin [+ reserves for marinade]
12. Make ready 1 tbsp Ground Pepper [+ reserves for marinade]
13. Take 1 tbsp Each Dried Cilantro, Dried Chives & Dried Parsley [+ reserves for marinade]
14. Make ready 1 tbsp Paprika [+ reserves for marinade]
15. Get 1 tsp Lemon Pepper [+ reserves for marinade]
16. Make ready ● For The Fresh Vegetables
17. Prepare 3 LG Vidalia Onions [quartered - reserve 1 for chicken scewers]
18. Prepare 1 Purple Onion [quartered]
19. Get 1 LG Yellow Bell Pepper [1.5" chop]
20. Take 1 LG Red Bell Pepper [1.5" chop]
21. Prepare 2 LG Green Bell Peppers [1.5" chop]
22. Get 2 Boxes LG Mushrooms [left whole - white & brown]
23. Make ready as needed Fresh Cilantro Leaves [for serving]
24. Prepare 1 LG Zucchini [1.5" chop - optional]
25. Make ready 1 LG Eggplant [1.5" chop - optional]
26. Take ● For The Bread Options
27. Take as needed LG Fresh Garlic Naan Bread
28. Make ready as needed LG Fresh Thick Flour Tortillas
29. Make ready ● For The Tzatziki Sauce [DILL-ICIOUS!]
30. Get 2 EX LG Garden Cucumbers [peeled - de-seeded - shreaded]
31. Take 1 tsp Course Sea Salt [to help drain cucumber fluids]
32. Get 2 tbsp Fresh Dill [+ reserves for garnish]
33. Get 24 oz Fresh Sour Cream
34. Get 1/2 Cup Fresh Greek Pain Yogurt
35. Prepare 1/4 tsp White Pepper
36. Get 1 1/2 tbsp Fine Minced Garlic
37. Take 1 tbsp Fresh Lemon Juice [+ 1 tbsp Lemon Zest]
38. Make ready 1 tbsp Fresh Chives [minced]
39. Prepare 1 Small English Cucumber [for garnish]
40. Make ready ● For The Additions & Utensils
41. Make ready as needed Olive Oil [for coating chicken]
42. Take as needed Pam Olive Oil Spray [for vegetables]
43. Get as needed Metal Scewers
44. Get as needed Cheese Cloth
45. Make ready 2 LG Serving Trays [to keep chicken separate from vegetables]
46. Make ready 1 Pair BBQ Tongs

Instructions to make Mike's Chicken Shish Kebabs & Tzatziki Sauce:

1. 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.
2. Rinse your chicken and cut off anything unsightly. Place in a large bowl and fill with whole ice cubes.
3. 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.
4. 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°.
5. Seal tightly and place in fridge for 4 hours minimum - 8 hours maximum.
6. While waiting - create your Tzatziki Sauce. Peel, then half your cucumbers lengthwise. Spoon out all seeds and disgard them.
7. 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.
8. 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!
9. 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.
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.
11. ● 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.
12. Feed your fresh garden vegetables onto your scewers.
13. 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.
14. 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.
15. Clean, spray and fire up your grill.
16. 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.
17. Meat on flames - veggies on top rack.
18. Charred chicken and vegetables served in a large bowl. "communal style."
19. 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.
20. 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.
21. 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!
22. 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!

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