Mike's Chicken Kebobs & Tatziki Sauce

• 4 large Boneless Trimmed Chicken Breasts (cut in 1" cubes)
• 1 TBS Each: Dried: Italian Seasoning - Oregeno - Cilantro - Basil - Red Pepper Flakes - Black Pepper - Cumin - Garlic Powder - Onion Powder
• 1 Bottle Liquid Smoke (3 drops)
• 1/4 cup Olive Oil
• 2 large Yellow Bell Peppers
• 4 large Green Bell Peppers
• 2 large Packages Whole, Large Mushrooms
• 4 large Onions (quartered)
• 2 large Red Bell Peppers
• 1 large Eggplant
• 1 can Spray Pam Olive Oil
• 1 large Ziplock Bag
• 1 TZATZIKI SAUCE INGREDIENTS
• 1 pints Sour Cream & Greek Yogurt
• 2 Extra Large Cucumbers (de-seeded)
• 1/3 tsp White Pepper
• 1 1/2 tbsp Fresh Chopped Garlic
• 1 tbsp Fresh Dill
• 1 Squeeze Lemon
• 1 BREAD NEEDED
• 16 Tortillas Or Tandori Breads
• 1 GRILLING ITEMS NEEDED
• 1 Gas Grill Or Charcoal Grill
• 12 Medal Scewers
• 1 Pair BBQ Tongs
• 2 Fine Mesh Strainers
• 1 Cheese Cloth Or Sturdy Paper Towels

1. WARNING: Always keep chicken away from any other kitchen items or foods.
2. If you cut chicken on a cutting board, wash and disinfect it and your knife directly after use.
3. Wash your hands as well after working with any meat.
4. Cross contamination can be a real threat.
5. Leave out all dried spices you'll use in your marinade listed below since you will need each of them again later at scewer construction time.
6. Wash and trim fat from your boneless chicken.
7. Cut in to 1" cubes and place in your Ziplock bag.
8. Add 6 drops liquid smoke and massage chicken in bag very well.
9. Then add olive oil and all dried seasonings except white pepper, lemon and dill and massage again.
10. Place bag in fridge and marinate chicken for 2 + hours.
11. Massage chilled bag intermittently.
12. Wash your mushrooms and leave whole.
13. Also, chop your vegetables.
14. Peel, de-seed and shread the cucumbers like you would hash browns for your Tzatziki Sauce.
15. Once completed, place your shreadded cucumbers in a fine mesh strainer and sprinkle/mix them with sea salt to help sweat/drain any excess water from them for an hour.
16. Then place your cucumbers in cheese cloth or sturdy paper towels and squeeze to remove any additional fluids.
17. This step is very important since nobody enjoys a runny Tzatziki Sauce.
18. Now, make your Tzatziki Sauce by mixing 1/2 of your Sour Cream and 1/2 of your Greek Yogart together.
19. Then spoon into a fine mesh strainer for 1 hour to drain any excess fluid from them.
20. You can also alter your cream amounts to your personal preference.
21. If you're not fond of Greek Yogart, mix 75% Sour Cream to 25% Yogart or visa versa.
22. You can also use 100% Yogart or 100% Sour Cream.
23. After draining is complete, mix creams with your shreadded and fully drained cucumbers and other Tzatziki Sauce ingredients, lemon juice, white pepper and dill and refrigerate for at least one hour.
24. VEGETABLE SCEWER CONSTRUCTION: Feed all vegetables on to your metal scewers starting with your mushrooms, then Onions, Green Peppers, Red Peppers, Yellow Peppers and Eggplant.
25. Always start and finish with a mushroom as it will hold your vegetables on your scewers better.
26. Spray with Pam, all vegetables on all scewers and sprinkle the dried spices you used in your marinade over them.
27. Spray once again with Pam to seal those spices on your veggies.
28. CHICKEN SCEWER CONSTRUCTION: Feed your chicken on to your scewers and feed a small sliver of onion in between chicken pieces for even cooking and added flavor.
29. They also act as great temperature gauges.
30. When they turn black, move your chicken to a cooler spot on the grill.
31. Spray with Pam, all skewered chicken and sprinkle the dried spices you used in your marinade over the them.
32. Spray once again afterwards with Pam to seal those spices on your chicken.
33. GRILLING: Grill chicken and veggies until fully cooked but not burnt.
34. Keep veggies grilling on the cooler side of the grill and chicken at the hotter side.
35. Turn regularly for even grilling.
36. Your chicken shouldn't take that long to grill since they are only 1" pieces.
37. About 12-15 minutes at 425.
38. FOR BREADS: Spray one side of your tortillas or other bread with Pam and sprinkle with dried marinade seasonings of your choosing.
39. Spray once more to seal on those spices.
40. Grill quickly until the tortillas rises like balloons and are slightly charred.
41. SERVING: Smear chilled Tzatziki Sauce inside your warm grilled tortillas or other breads and place chicken and vegetables on top.
42. AUTHORS NOTES: Other meat, seafood, vegetable, fruit & bread options are: Pork * Beef * Lamb * Shrimp & Scallops * Or, Eggplant * Squash * Corn On The Cob * Purple Onions * Zucchini * Red Potatoes * Assorted Mushrooms * Mango * Pineapple * Apples * Cherry Tomatoes * Or, Tandori * Paratha * Naan & Pita Breads.
43. Lastly, your Tzatziki Sauce will taste exponentially better with a few hours of refrigerator time.
44. Also, this Tzatziki sauce goes great with fish dishes!

chicken breasts, cilantro, liquid smoke, olive oil, yellow bell peppers, green bell peppers, mushrooms, onions, red bell peppers, eggplant, olive oil, ziplock, ingredients, yogurt, cucumbers, white pepper, garlic, dill, lemon, bread, items, grill, scewers, bbq, strainers, towels

Taken from cookpad.com/us/recipes/365234-mikes-chicken-kebobs-tatziki-sauce (may not work)