Serves 4
Poultry (and other meats) coated in spice rubs can burn easily at high heat, but the temperature is necessary to get a good sear on the chicken pieces. So, watch them closely and grill just until seared, then let them rest to complete the cooking.
2 (10-ounce) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Ladolemono (here) for marinating and finishing
½ cup Spicy Red Rub (here) or Gyro Spice Mix (here)
16 bamboo skewers, soaked in water for at least 15 minutes
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 cups packed spinach
4 teaspoons chopped mixed fresh herbs (parsley, mint, dill), optional
Kosher salt
Fresh ground black pepper
Cucumber Yogurt Dip (here) or store-bought tzatziki, optional
Put the chicken in a large resealable plastic bag and add enough ladolemono to cover. Seal the bag and marinate for at least 30 minutes or overnight in the refrigerator. Transfer the chicken to a baking sheet and sprinkle the red rub or spice mix over the pieces, turning to coat all sides. I like to use both, 50/50. Discard the marinade.
Preheat a gas grill or grill pan over high heat. Thread four pieces of chicken onto each skewer and grill, turning as soon as the edges are opaque, until almost cooked through, about 3 minutes. Transfer to a plate to rest.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and sauté until soft. Add the spinach and the herbs. Season with salt and pepper. Cook, tossing, until the spinach is wilted.
Divide the spinach in the center of four dinner plates and top with two skewers of chicken. Drizzle with ladolemono. Serve with the cucumber dip, if desired.
VARIATION: SPICY CHICKEN PITAS
Skip the spinach and serve the chicken in warm pitas drizzled with Ladolemono and a dollop of Cucumber Yogurt Dip. Serve with a green salad.