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Greek Chicken Kebabs with Tzatziki Sauce

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It's a great day for grilling! Marinade some chicken, soak some skewers, chop some veggies and make some tzatziki, and grill some Greek kebabs!

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Rate this recipe 4.4/5 (17 Votes)

Ingredients

  • TZATZIKI:
  • 1 3/4 to 2 pounds bonless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1/4 cup plus 2 tablespoons olive oil, divided, plus more for grill
  • 3 tablespoons fresh lemon juice
  • 1 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 2 large red bell peppers, diced into 1 1/4-inch pieces
  • 3 small zucchini, sliced into rounds slightly under 1/2-inch thick, about 1 pound
  • 1 large red onion, diced into 1 1/4-inch wedges
  • 1 medium cucumber, peeled, seeded and chopped into chunks
  • 1 teaspoon salt, plus more to taste
  • 2 (5.3-ounce) containers plain Greek yogurt, about 1 cup
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley, chopped, plus more for garnishing kebabs
  • 1 tablespoon fresh dill, choppe, or 1 teaspoon dried
  • Black pepper, freshly ground

Details

Servings 9
Adapted from cookingclassy.com

Preparation

Step 1

KEBABS:
In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 teaspoon salt 1/4 teaspoon pepper).

Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients).

If using wooden skewers soak them in water for 30 minutes.

Drizzle and toss veggies with 2 tablespoons of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.

Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

TZATZIKI:
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off).

Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

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