For the marinade, you'll need: (for 2-3 people, depending on greediness)
- 1kg of boneless chicken thighs (unlike chicken breast, the fat from the thighs will melt and make the chicken even more flavorsome!)
- 200g plain yoghurt
- juice of half a lemon
- 2 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
To make magic happen, just put everything in a large bowl (or a freezer bag if you really don't like the washing up afterwards), and give everything a good stir. No salt at this point to keep the chicken as moist and juicy as possible. Refrigerate for at least a couple of hours or overnight and when you're ready to grill, take it out of the fridge and bring it to room temperature. About half an hour before starting to grill, thread the chicken onto pre-soaked wooden skewers or metal ones which you can find from a supermarket.
Now, for the grilling part! We were fortunate enough to have this little guy:
But if you don't, worry not! An ordinary grill will do just fine. Preheat it to medium-high and cook for about 7-8 minutes per side until slightly charred on the outside and cooked through (the cooking time is a bit longer for pork). Season with salt.
To serve, grill some pitta bread to desired crispiness, slather generously with tzatziki, add some sliced tomatoes and onions and top with the chicken.