Spicy Bar-b-que Mix Grill Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch pieces suitable for skewering. Pat dry with paper towels.

In a bowl combine Greek yogurt, olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, salt and black pepper. Whisk until smooth.

Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. If using gyro slices, keep them refrigerated and set aside to warm briefly on the grill later (they do not need the same marinade time).

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat grill to medium-high (about 400°F / 200°C).

Peel the yellow onion and cut into thick wedges (about 8 wedges). Core and seed the green bell peppers and cut into 1.5-inch pieces similar in size to the chicken so they cook evenly.

Thread the marinated chicken onto skewers, alternating with onion wedges and green pepper pieces. Leave a small gap between pieces so heat circulates. Brush assembled skewers lightly with 1 tablespoon vegetable oil.

While skewers rest, make the sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, hot sauce, smoked paprika, minced chipotle (or chipotle powder), Worcestershire sauce, water and 1/2 teaspoon salt.

Bring the sauce to a gentle simmer over medium-low heat, stirring frequently. Simmer for 5–7 minutes until slightly thickened and glossy. Taste and adjust heat or sweetness as desired. Keep warm; reserve about 3 tablespoons for basting while grilling and the remaining for drizzling/serving.

Oil the grill grates or brush the skewers lightly with olive oil. Place chicken-and-vegetable skewers on the preheated grill. Grill for 10–12 minutes total, turning every 3–4 minutes so all sides brown evenly.

During the last 4 minutes of cooking, baste the skewers twice with the reserved spicy Bar-B-Que sauce, allowing each coat to caramelize briefly before applying the next. Internal temperature for chicken should reach 165°F (74°C).

If serving gyro slices, warm them on the grill for 1–2 minutes per side during the last 2–3 minutes just to heat through and char slightly—do not overcook.

Remove skewers and let rest for 3 minutes. Brush lightly with the remaining sauce or drizzle on plates. Sprinkle chopped parsley and squeeze lemon wedges over the meat and vegetables as desired.

Serve each portion with warmed pita bread, a dollop of tzatziki or plain yogurt, and extra spicy Bar-B-Que sauce on the side for drizzling. Enjoy.