Preparation Time: 15 minutes

Cook Time: 15 minutes

Cut: Boneless chicken


8 boneless skinless chicken thighs (or 4 boneless skinless chicken breasts) sliced into thin strips

Chicken marinade:
1 Tbsp (15 ml) smoked paprika (or regular)
1 tsp (5 ml) cayenne pepper (optional)
1 tsp (5 ml) ground coriander
2 tsp (10 ml) fresh chopped oregano (or 1 tsp dried)
4 cloves garlic, minced
1 lemon, juice and zest
1 tsp (5 ml) salt
3 Tbsp (45 ml) canola or olive oil

Yogurt sauce:
1 cup (250 ml) plain, Greek-style yogurt
1 cup (250 ml) cilantro leaves, chopped
1 clove garlic, minced (optional)
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) fresh ground black pepper


In a large bowl combine paprika, cayenne pepper, ground coriander, oregano, garlic, lemon zest, lemon juice, salt and canola oil. Mix well.

Add sliced chicken and toss to coat well. Cover the bowl with plastic wrap and marinate in fridge for 20 minutes, or overnight.

Yogurt sauce: whisk together yogurt, cilantro, garlic, smoked paprika, salt and pepper. Refrigerate until ready to serve.

Preheat BBQ or grill to medium-high. Thread chicken onto 8 metal skewers. Cook skewers for 4-5 minutes each side, or until slightly charred and cooked through.

Serve skewers with yogurt sauce, extra lemon, cilantro and grilled flat-bread