Chicken Skewers with Olive and Feta Salsa

How to prepare chicken skewers with olive and feta salsa

1. Mix the ingredients for the shawarma spice. You'll get more spice than needed for this recipe, store the rest in a jar.
2. Cut each thigh into 3-4 pieces.
3. In a bowl, mix the yogurt with the oil, lemon juice, 1/2 tablespoon of the shawarma spice prepared at step 1, and salt. Add 3-4 tablespoons of water, just enough so the mixture isn't pasty, it should be more fluid so it doesn't "stick" to the meat.
4. Add the chicken to the marinade and mix well. Let marinate for at least 1 hour, but it can stay in the refrigerator overnight.
5. Thread the chicken pieces onto skewers (I put 4-5 pieces on each metal skewer).
6. Heat a grill pan for 5 minutes over high heat without adding any fat. When the pan is ready, lower the heat to medium-low and add the skewers, spaced apart so you don't crowd them. Grill for approximately 4 minutes on each side (until nicely browned) and then another 30 seconds on the edges.
8. As they're done, remove the skewers to a platter and cover with aluminum foil.
9. Let them rest for a few minutes, meanwhile prepare the salsa.
10. Chop the olives (in half lengthwise and then into half-moon slices). Add the finely chopped parsley and pepper. Add the olive oil and mix. Crumble the feta and grind black pepper. Mix again.
11. Serve the warm skewers with the salsa and Lebanese flatbread.

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