Cut the boneless chicken pieces into cubes. I have used boneless chicken thighs. Please feel free to use chicken breast pieces.
Prepare the marinade by adding all the ingredients under marination in a large bowl (except chicken) and mix. Then add the chicken pieces and mix well so that all the chicken pieces are well coated with the marinade. Marinate the chicken for at least 30 minutes to get tender and juicy chicken kebabs.
Preheat the oven at 180C fan.
Skewer the chicken. If you are using wooden skewers, soak the skewers in water for 10 minutes to avoid them burning. Cook the chicken in the oven for 15 minutes. The chicken is done when the edges start browning. Depending on the size of the chicken pieces it takes about 15-20 minutes.
Enjoy the kababs on its own or with a salad and tzatziki sauce or with Greek lemon rice or both :).
Greek lemon rice:
Soak the rice in water for 20 minutes. This helps to make the rice nice and fluffy. Drain and keep it aside. Heat the chicken stock and keep it ready.
In a stock pot, add the olive oil. Let it heat on a medium flame. Add the chopped garlic and onion, sauté and cook for 3-4 minutes. Add the rice, sauté for a minute, add the the remaining ingredients along with chicken stock. adjust the salt if required. Cover and cook for 12 minutes on a low-medium flame. Switch off the flame and let it rest for 10 minutes, then fluff up the rice using the fork. Garnish with chopped parsley.
Grate the cucumber, squeeze out the water and discard the water.
Grate the garlic cloves, add them into a bowl. Add salt, oil and vinegar, mix.
Add the yogurt and cucumber to the garlic and mix well. The sauce is ready to use. Keep it covered and refrigerated.