Recipe Ingredients
- 2 pounds chicken thighs, cut into 1-inch pieces
- 2 cups whole milk
- 2 lemons, juiced, divided, plus lemon wedges, for serving
- 2 tabelspoons olive oil
- 2 1/2 teaspoons smoked paprika
- 2 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 4 cloves garlic, crushed
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 small zucchini, cut into 1/2-inch rounds
- 1 cup Greek yogurt
- 2 cloves garlic, finely grated
- Chopped fresh parsley, for garnish
- 6-8 loaves pita bread
Recipe Directions
- Soak 6 to 8 wooden skewers in water for at least 30 minutes.
- Meanwhile, place chicken in a large resealable plastic bag. Add milk, 1 juiced lemon, oil, paprika, salt, pepper and garlic. Massage mixture into chicken to cover completely. Marinate refrigerated for at least 6 hours, or overnight.
- Remove chicken from marinade. Thread skewers with chicken, bell peppers, onion and zucchini, alternating ingredients evenly. Season with additional salt and pepper.
- Heat grill to medium-high heat. Grill kabobs, flipping occasionally, until chicken reaches an internal temperature of 165°F and vegetables are tender, about 12 to 15 minutes.
- Meanwhile, combine yogurt, garlic and remaining lemon juice in a small bowl. Season with salt and pepper, to taste.
- Garnish skewers with parsley. Serve with garlic sauce, pita and lemon wedges.
