Yogurt Marinated Grilled Chicken Kebobs with Grilled Zucchini Salad

INGREDIENTS

2 lb

Shenandoah Valley Organic Boneless Skinless Chicken Thighs, (cut into 2-inch pieces)

1 cup

plain yogurt, (preferably full-fat)

1/4 cup

fresh squeezed lemon juice

1/4 cup

extra virgin olive oil

10 cloves

garlic, (smashed, peeled, and finely minced)

2 tbsp

tomato paste

1 tbsp

fresh thyme leaves

2 tsp

sumac

1 tsp

sea salt

1/4 tsp

smoked paprika

tomatoes, (seeded and sliced 1/2-inch thick)

1/2

a red onion, (sliced paper thin)

1/4 tsp

sea salt, (plus more for sprinkling, divided)

zucchini, (ends trimmed and cut lengthwise into 1/2-inch thick slices)

3 tbsp

extra virgin olive oil, (plus more for brushing, divided)

2 tbsp

fresh squeezed lemon juice

1/2 cup

chopped mint leaves

1/4 cup

chopped parsley leaves

1/4 tsp

sumac, (plus more for finishing)

flatbreads, (optional)

Sliced cucumbers tossed with sea salt, (optional)

Tzatziki or toum sauce, (optional)

Fresh herbs, (optional)