Grilled Pepperoncini Chicken Kabobs, Spicy Yogurt Sauce and Maroulosalata | PrimalGourmet

Ingredients

• ¾ cup non-fat Greek yogurt
• 3 pepperoncini peppers (finely chopped, plus 2 tablespoons of the brining liquid)
• 1 clove garlic (finely grated)
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon freshly-cracked black pepper
• 1 head romaine lettuce (thinly shredded)
• 2 Persian cucumbers (sliced into half-discs)
• 3 green onions (thinly sliced)
• ¼ cup fresh dill (finely chopped)
• 5 ounces feta cheese (crumbled)
• 1/2 teaspoon dry oregano
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon freshly-cracked black pepper
• 2 pounds boneless (skinless chicken thighs, cut into 2” pieces)
• ¼ cup pepperoncini brining liquid
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• ½ teaspoon dry red chili flakes (optional)
• 1 teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 1 zucchini (cut into discs)
• ½ red onion (cut into small pieces)
• ½ lemon (for serving)