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Chicken Kebabs with Tzatziki

Servings 4

Ingredients

Chicken Kebabs

  • 1/4 cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. red wine vinegar
  • 3 cloves garlic minced
  • 2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried coriander
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lbs. chicken breast boneless, skinless
  • 2 bell peppers diced
  • 3 zucchini sliced
  • 1 red onion diced

Tzatziki Sauce

  • 1 medium cucumber peeled & seeded, chopped into small pieces
  • 1 tsp. salt
  • 1 cup plain Greek yogurt
  • 1 clove garlic minced
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 Tbsp. parsley chopped
  • 1 Tbsp. fresh dill chopped

Instructions

  • Prepare marinade by stirring together first 10 ingredients (through salt & pepper). Let chicken soak in marinade for 2 hours.
  • Cut chicken into pieces for kebabs.
  • Toss bell peppers, zucchini and red onion in 2 tablespoon olive oil.
  • Soak wooden skewers in water for 30 minutes.
  • Preheat grill to medium-high heat.
  • Thread chicken pieces, peppers, zucchini and onions on the skewers.
  • Cook skewers 7-9 minutes, or until chicken reaches 165 degrees F in the center. Turn after about 4 minutes.
  • Prepare the tzatziki sauce by placing chopped cucumber in a strainer and sprinkle with salt (lightly). Let sit at room temperature for 30 minutes.
  • Squeeze cucumbers in a paper towel to drain the excess water, and then place in food processor. Pulse to finely chop.
  • Pour cucumbers into a large mixing bowl, add yogurt, garlic, lemon juice, olive oil, parsley and dill. Season with salt and pepper, to taste. Whisk all ingredients.
  • Drizzle tzatziki sauce over kebabs and enjoy!