Greek Chicken Kabobs with Homemade Tzatziki Sauce

Tender chunks of chicken marinated in greek yogurt, oregano, and lemon take these kabobs to the next level!

Even though summer is gone there are still a couple weeks left before it gets too cold to use your grills! We grilled last weekend but hopefully your weather is better than ours as we have gotten rain for days because of hurricane Joaquin. Sigh. And it’s getting colder….fall is coming 🙁

But this week is #Choctoberfest with Imperial Sugar! Chocolate recipes from me and tons of other bloggers this week and……AN awesome giveaway of chocolate products. Check back tomorrow to enter!

I also wanted to give a little shout out to Yummly.com which is an awesome site where you can use save your recipes to your personal recipe box. All you have to do is press the “yum” button next to each recipe in my posts and it automatically saves to your recipe box. Check out my Yummly.com page so you can see all my recipes at the same time!

Now back to the recipe. Sorry for those tangents! I love Greek food and these chicken kabobs are A-M-A-Z-I-N-G. I made a greek yogurt marinade and it really seals in the moisture and keeps the chicken juicy while it’s cooking. Mix together oregano, basil, thyme, coriander, lemon juice, garlic, greek yogurt, and olive oil.

I cut up 2 pounds of chicken breast into big chunks and put them in the marinade (in a gallon freezer bag) and let it sit in the fridge for about 1 hr. I diced red and green bell peppers and a red onion into big chunks NS skewered the chunks of chicken with slices of red onion along with the peppers. Zucchini would be a great addition too! If you are using wooden skewers be sure to soak them in water so they don’t burn on the grill.

Grill the kabobs for about 9 minutes until the chicken is fully cooked through.

Now to make the yummy tzatziki sauce–I absolutely love tzatziki and until now I never knew how easy it was to make! Now I’m savoring the leftover sauce to put on all sorts of veggies and chicken before I make a new batch!

You need to grate a cucumber and squeeze out the water by placing the grated cucumber into a paper towel or kitchen towel and squeeze 🙂 Remember to do this step otherwise your sauce will be super watery and not thick and creamy. Add the cucumber to some greek yogurt, olive oil, and lemon juice.

They are so colorful, aren’t they?

Serve with a little lemon and tzatziki sauce and call it a day! If you have any leftovers (we sadly didn’t) you could put the chicken and veggies into a pita and have it as a little sandwich with some feta and tzatziki.

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Greek Chicken Kabobs with Homemade Tzatziki Sauce

Ingredients

• 2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
• 1/4 cup + 2 Tbsp olive oil
• 1/2 cup plain greek yogurt
• 3 Tbsp fresh lemon juice
• 1 Tbsp apple cider vinegar
• 3 cloves minced garlic
• 2 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp ground coriander
• salt and pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 large red onion
For the tzatziki sauce:
• 1 medium cucumber
• 1 cup greek yogurt
• 1 clove minced garlic
• 1 Tbsp fresh lemon juice
• 1 Tbsp extra virgin olive oil
• 1 Tbsp chopped fresh dill

Instructions

1. For the kebabs:
2. If using wooden skewers be sure to soak them in water for 30 minutes so they don't burn on the grill.
3. In a small bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper.
4. Place chicken in a gallon size resealable bag and pour marinade mixture on top.
5. Press marinade into chicken.
6. Refrigerate the chicken for at least 1-2 hours. No more than 2 hours!
7. Toss peppers and onions in a little olive oil.
8. Preheat a grill over medium-high heat.
9. Put a piece of red pepper, green pepper, and red onions on a skewer along with a couple pieces of chicken. Repeat with other skewers. You should be able to make at least 10 skewers.
10. Grill kabobs until chicken is cooked through (about 9 minutes).
For the Tzatziki:
11. Grate cucumber into a paper towel covered bowl.
12. Squeeze out excess water and put cucumber into a small bowl.
13. Add greek yogurt, garlic, lemon juice, olive oil, and dill to cucumber.
14. Add a little salt and pepper to your preference.
15. Mix it until smooth and incorporated.
16. Store in refrigerator until ready to use.

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