Chicken Skewers with Chopped Cucumber, Arugula & Olives

Ingredients

• 4 servings pepper black as needed freshly ground
• 1.8 pound chicken thighs boneless cut into 32 pieces
• 1 cup cucumber peeled seeded finely chopped
• 0.5 cup cooking wine dry white
• 0.8 teaspoon thyme leaves fresh
• 2 clove garlic thinly sliced
• 4 servings oil for grill
• 4 servings very olive oil good for drizzling
• 0.3 teaspoon pepper flakes red
• 4 servings sea salt 

Equipment

• bowl
• grill
• skewers

Directions

1. In a large bowl, combine chicken, wine, garlic, and rosemary; stir to combine. Cover mixture and marinate at room temperature for 30 minutes. Prepare a charcoal grill for direct-heat cooking over medium-hot coals (medium-high for gas). Thread chicken pieces onto 8 skewers season with salt and pepper. Grill skewers on a lightly oiled grill rack, turning frequently, until chicken is cooked through, about 10 minutes.
2. Transfer skewers to a large serving plate. In a bowl stir together cucumber, arugula, olives, theme and red pepper flakes. Spoon mixture over skewers and drizzle with olive oil.