BBQ Chicken Souvlaki on BBQ Naan

BBQ Chicken Souvlaki is one of our favorite summer meals. These days I can also make the naans on the BBQ so you know that is what's going to happen for sure. It is such a blessing to be able to make all this delicious food and I thank the Lord every day that we are so blessed. I first saw this made on ATK and just loved how it looked. My Friend April Lord told me about that show and she was quite right it is a great cooking show. 

The BBQ bread recipe can be found on this blog link: http://cookinmumsculinaryadventures.blogspot.ca/2017/05/bbq-bread-endless-possibilities.html

Chicken Souvlaki with Tzatziki Sauce:

3 Chicken Breasts one inch cubed
1-gallon water for brine
1 tablespoon salt for brine
Cut chicken into cubes and place in brine in fridge for 30 minutes

Marinade for Chicken:

1/3 cup Olive Oil
2 tablespoons minced fresh Parsley
1/4 cup Lemon Juice
1 teaspoon Lemon Zest
1 teaspoon Honey
1 teaspoon dried Oregano
1 teaspoon Pepper
Reserve 1/4 cup for after the Chicken has been cooked on the BBQ
2 Green Peppers and 1 large Red Onion cut into chunks

Tzatziki Sauce:

3/4 cup Greek Yogurt
1/2 cup chopped Cucumber - remove seeds
1 clove minced Garlic
1 teaspoon Lemon Juice
3 tablespoons Chopped mint - I did not have fresh just a small amount dehydrated
1 tablespoon Parsley
1/4 teaspoon salt

Method:

Brine Chicken 30 minutes in the fridge. After brining remove and dry the chicken completely. Add chicken to marinate. Place on a skewer. Onion and peppers on each end of the skewer. These days I make a separate skew for the vegetables, it is easier to manage on the grill that way.
BBQ till 160-165 degrees internally.

Remove the vegetables and chicken chunks, add the remaining 1/4 cup marinade to the chicken vegetable combination. I usually remove all the meat and vegetable from the skewers and place them in a bowl and mix then add the remaining marinade over top and toss.  Place on a warmed pita with the tzatziki sauce.

Enjoy!