- Level
- very easy
- Marinate Time
- 8 h
- Prep Time
- 30 mins
- Total Time
- 8 h 50 m
- Serves
- 4 to 5 servings
Ingredients
- Marinade"> Marinade
- 1 ½ cups
- plain Greek yogurt
- 3 tbsp.
- lemon juice
- 4
- cloves garlic, chopped
- ¾ tsp.
- salt
- 2 tbsp.
- tomato paste
- 2 tbsp.
- olive oil
- 2 tsp.
- ground coriander
- 2.2 lb.
- boneless, skinless chicken thighs
- Yogurt sauce"> Yogurt sauce
- 2
- Lebanese cucumbers
- ¼ tsp.
- salt
- 2 tbsp.
- chopped mint leaves
- Garnish"> Garnish
- 2
- bunches radishes with leaves attached (about 20 radishes), halved
- 2 tbsp.
- olive oil
- Salt and pepper, to taste
- 6
- pitas
Directions
- Step 1
Marinated chicken
- In a bowl, combine yogurt, lemon juice, garlic and 2.5 mL (½ tsp.) salt. Use 80 mL (⅓ cup) of this mixture for the marinade and set the rest aside for the yogurt sauce.
- Add remaining marinade ingredients except for the chicken. Mix well.
- Cut the thighs in half lengthwise. Add to the marinade and coat well. Refrigerate for 8 to 12 hours.
- Step 2
Yogurt sauce
- Grate cucumbers and place them in a strainer. Sprinkle with salt, stir and let drain for 10 minutes. Press on the cucumbers to extract their liquid.
- Add cucumbers to the yogurt mixture, then add the chopped mint. Mix well and set aside.
- Step 3
On the grill
- Preheat barbecue to medium-high. Oil the grill.
- Combine radishes with olive oil. Season with salt and pepper. Set aside.
- Thread chicken pieces onto skewers and cook them on the grill, 5 to 7 minutes per side.
- Cook radishes directly on the grill for about 5 minutes or until golden brown.
- Serve chicken and radishes on the pita and top with yogurt sauce.
