Ingredients

The following ingredients have 4 Servings
  • 1/3 cup olive oil or avocado oil
  • 1/4 cup lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. fresh oregano leaves, chopped (or 2 tsp. dried)
  • 4 garlic cloves, finely minced
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • 1 ½ lbs. chicken breasts (~3-4 breast), cut into 2-inch pieces
  • 1 medium zucchini, sliced ½ inch thick rounds (half moons if large)
  • 1 large sweet bell pepper, cut into 1 to 1 ½ inch squares
  • 1 medium red onion, cut into 1 to 1 ½ inch squares
  • 6-8 skewers (for wooden skewers soak in water for 30-minutes before assembling kebabs)
  • ½ cup grated English cucumber, squeezed to remove water*
  • ½ cup plain Greek yogurt
  • 1 ½ Tbsp. lemon juice
  • 1 Tbsp. olive oil or avocado oil
  • 1 Tbsp. fresh dill (or 1 tsp. dried) 
  • 2 garlic cloves, minced
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper 

Instruction

  • Prepare the veggies, cube the chicken and make the marinade. Combine all of the marinade ingredients in a mason jar or small bowl. Secure lid and shake mason jar to mix well or if in a bowl, whisk with a fork. Transfer about ¾ of the marinade to a glass container or zip-top bag (keeping the remaining 1/4 of the marinade for step 6).
  • Add the chicken to the container or bag turning to coat. Marinate for 4-24 hours. Toss chicken a few times during the marinating time. Place veggies in an airtight container and store in the fridge until ready to assemble the kebabs. 
  • To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. 
  • Preheat the grill to 400ºF.
  • Assemble the kebabs by threading the chicken and veggies onto the skewers alternating between the veggies and chicken as you wish. Discard the marinade used for the chicken.
  • Brush the chicken and veggies with the ¼ remaining marinade from step 1. 
  • Grill until the chicken is cooked through, about 5-7 minutes on each side or until juices run clear or the internal temperature of chicken reaches 165ºF. 
  • Serve chicken kebabs with Tzatziki.