Aurora Catering's

Labne Marinated Grilled Chicken Kabobs
Yield -  8-10 Pita Wraps

Ingredients

1 medium white onion (Chopped Fine)

1 pint labne (Kefir cheese Yogurt, See Chef's Notes below)

1 tbsp steen's molasses

1-1/2 tbsp lemon juice

1/2 TBSP lemon zest

1/3 cup curly parsley  (Coarsely Chopped)

1/4 CUP FRESH  DILL WEED  (Coarsely Chopped)  (See Chef's Notes)

1/2 cup extra virgin olive oil

1-1/2 tsp ground cinnamon

2 tsp red pepper flakes

2 tsp black pepper

1 tsp allspice

2  lbs boneless/skinless chicken thighs

8 to 10   thick style loaves pita bread

Presentation Ingredients

Small Springs of Dill Weed and Curley Parsley

Extra Virgin Olive

Kalamata Olives (pitted)

Tzatziki (Cucumber/Yogurt Dip)  (see Recipe)

Method
In a large stainless steel bowl combine all of the marinade ingredients, mix well.  Reserve refrigerated if needed.  Otherwise add the chicken meat slowly and ensure that all sides and crevices are coated with the marinade.  Then cover the marinated chicken and refrigerate for at least 8 hours, but not more that 24.  The enzymes in the yogurt will over tenderize the meat, and turn it to mush if left longer.

When ready to grill, preheat BBQ pit to high.  Skewer the thighs with two skewers.  This will allow for easier turning on the grill.  Place the chicken on the grates...    BUT DO NOT MOVE them unless there is an open flame.  You want the yogurt to grill and ALMOST burn!!!  The yogurt is a natural protector against the meat from burning..... Turn the meat once and grill on the other side.   Check the internal temp for 165F, and remove.

Allow the chicken to rest on a warmed platter, meanwhile, lightly grill the pitas.  Line a basket with a colorful towel, cover to retain heat.  Serve with the Presentation Ingredients.

Plate Presentation
Remove the meat from skewers, garnish with the dill weed and parsley.  Serve with grilled Pitas, and tabled Extra Virgin Olive Oil,  Olives, and Tzatziki.