Greeky Portuguesy Chicken Espetadas

On Sundays, if we're at home and want to take things easy, we do chicken. Bring the changes by smothering large Espetadas in a delicious, easy-to-prepare Greek-style yogurt dressing.  Of course, you can also use ordinary kebab or souvlaki skewers.  Just soak the skewers in cold water beforehand to prevent burning during grilling.

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"People who give you their food give you their HEART"

There is nothing nicer than a barbecue on a Sunday. Relaxed, easy and inviting. Friends enjoy sitting around, joining the conversation and cooking. Prepare the marinade and the Espetadas the day before.

1. Pour the Greek-style yogurt into a mixing bowl, then add all ingredients except the chicken breasts.
2. Mix well.
3. Thread the de-boned chicken thighs onto the skewers
4. Coat the Espetadas generously, making sure they’re covered
5. Marinate the Espetadas in the yogurt mixture overnight, allowing flavours to develop and creating a sense of anticipation for a delicious meal.
6. Pack the Espetadas on a clean grill; place a few sprigs of mint on top before closing the grill to add aroma and visual appeal.
7. Barbecue, or grill in a hot oven, until cooked through – about 12 minutes per side on the highest level away from the heat; cook gently, turning the meat frequently to prevent charring.
8. Just before taking off the heat, place on the level nearest the heat for a golden colour. I love a little bit of charring too.

Note that Espetada are large, so if you've threaded your WHOLE deboned chicken thighs onto a skewer, you'll have a few portions.  We did three, which was sufficient for 6 servings.

Bon appetito!