2 lbs. ROSIE® Organic Boneless Skinless Chicken Thighs
1/2 cup plain Greek yogurt
2 tbsp. tomato paste
2 cloves garlic, finely grated
1 tsp. freshly ground black pepper
1 tsp. paprika
1 tsp. kosher salt
1 tsp. dried oregano
  Vegetable oil, for brushing grill grates
1 can (15 ounces) chickpeas, drained
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic, minced
2 tbsp. e oil, plus more for serving
  Kosher salt, to taste
1/2 tsp. paprika
4 cups multicolored cherry tomatoes
1 cup plain Greek yogurt
1 cup pitted mixed olives
8 oz. feta cheese, cubed
6 loaves pita bread, quartered
Persian cucumbers, quartered lengthwise


1 Cut chicken into 1/2-inch pieces. Whisk 1/2 cup yogurt, tomato paste, garlic, pepper, paprika, salt and oregano in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 4 hours.
2 Meanwhile, for the hummus, place chickpeas, lemon juice, tahini, garlic, and oil in food processor. Process until smooth, scraping down the sides as needed, about 1 minute. Season with salt, to taste. Transfer to a serving bowl. Drizzle oil over hummus and garnish with paprika or sumac. Set aside for serving with chicken.
3 Soak 8-10 small wooden skewers in water for at least 30 minutes. Heat grill to medium heat and brush grates with oil. Remove chicken from marinade and thread onto skewers. Grill chicken, turning occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 10-12 minutes.
4 Arrange bowl of hummus and grilled chicken shish kabobs on a large serving board. Place tomatoes, yogurt, olives, feta, pita and cucumbers on board. Serve and enjoy.

Drink Pairing: Sonoma Pinot Grigio


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