8 boneless skinless chicken thighs (or 4 boneless skinless chicken breasts) sliced into thin strips
1 Tbsp smoked paprika (or regular)
1 tsp cayenne pepper (optional)
1 tsp ground coriander
2 tsp fresh chopped oregano (or 1 tsp dried)
4 cloves garlic, minced
zest and juice of 1 lemon
1 tsp salt
3 Tbsp canola oil
1 cup plain, Greek-style yogurt
1 cup cilantro leaves, chopped
1 clove garlic, minced (optional)
1 tsp smoked paprika
½ tsp salt
½ tsp 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