2 Lebanese flatbreads (or flatbreads of your choice)
150–200 g Blacksticks Blue Cheese, crumbled
Blue cheese, sour cream, mayonnaise, lemon juice, garlic, salt, and pepper
Directions
In a large bowl, combine the cubed chicken with half of the buffalo seasoning, the buttermilk, and the pickle juice. Mix well until the chicken is fully coated.
Marinate for at least 15 minutes, or for deeper flavour, a few hours or overnight.
Preheat your Blackstone griddle to medium–high heat.
While the griddle heats up, thread the marinated chicken pieces evenly onto skewers.
Lightly oil the griddle, then place the skewers down to cook.
Cook the skewers, turning regularly, until the chicken is evenly coloured and cooking through.
Once browned, drizzle a little oil over the skewers and sprinkle with the remaining buffalo seasoning.
Move the skewers to a cooler area of the griddle to finish cooking through gently.
Use any leftover seasoning and chicken juices on the griddle to warm the flatbreads. Add a small splash of water and, if your Blackstone has a hood, close it to help steam and soften the bread.
Spread blue cheese dressing (or your homemade sauce) over the warmed flatbreads.
Place one full skewer of chicken onto each flatbread and crumble the blue cheese evenly over the top.
Wrap the flatbreads, cut in half, and serve immediately. Be good, do good, and eat good.
