Greek Grill

A great summer dinner.

• 2-3 large lemons
• 2 large garlic cloves, chopped
• 2 tsp fresh thyme or 3/4 tsp dried
• kosher salt, black pepper, Cavender's Greek Seasoning
• 1/4 c olive oil
• 2-3 lbs boneless chicken, cut into 1.5" cubes
• 1 c plain yogurt
• 3 Tbsp chopped fresh mint, plus more for garnish
• 1/4 c finely chopped cucumber (peeled and seeded)
• 1/2 tsp ground cumin
• 1 med red bell pepper, cut in 1" squares
• 1 med yellow bell pepper, cut in 1" squares
• Pita bread
• Crumbled feta

Grate the lemon peel to yield 2 tsp zest and juice the lemons to yield 1/4 c juice. Add garlic, thyme, salt, pepper and Cavender's. Whisk in 1/4 c olive oil. Use this to marinate chicken 2-6 hours in fridge, bring to room temperature 30 min before grilling. Skewer the chicken, alternating with peppers (if using wooden skewers soak them first). Brush lightly with olive oil and grill on all sides, about 8 min. Place pitas on grill to toast slightly, about 2 min per side.

To make the cucumber sauce, combine yogurt, cucumber, mint, cumin and 1/2 tsp kosher salt. We like to add minced garlic, as well. Serve with crumbled feta on the side.