Chicken Kabobs

2 lbs boneless skinless chicken breast or thighs, cut into strips long-ways, ½ inch thick
¼ cup lemon juice
2 cups full fat plain Greek yogurt
3 Tablespoons fresh oregano leaves
2 tablespoons black pepper corns.
6 garlic cloves
1/3 cup diamond crystal kosher salt

In a large container with a lid mix lemon juice and Greek yogurt and salt. Smash oregano, garlic, and peppercorns in a mortar and pestle (or food processor or whatever you have) until it is a paste. Mix herb/garlic paste with lemon/yogurt. Add chicken breast strips, and make sure they’re fully coated/submerged. Marinate for 24 hours.

The next day, pull the chicken strips out, remove excess yogurt mix, and thread onto bamboo skewers with pieces of onion and cherry tomatoes (or whatever veggies you like.) Sprinkle each kabob with a little msg. Leave on the counter to get close to room temp, so they cook quickly and evenly on a hot charcoal grill.

Serve with hummus, pita, tzadziki, and sliced Persian cucumbers