Grilled Greek Chicken Kabobs with Tzatziki
Ingredients:
for the marinade & chicken:
- 2 pounds chicken breasts, cut into 1 inch cubes
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced or grated
- 2 teaspoons dried oregano
- 1 teaspoon mint (optional)
- salt & pepper
for the tzatziki:
- 1/2 cucumber
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dill
- dash of garlic powder, pepper, & salt
Instructions
- In a large bowl add olive oil, yogurt, vinegar, garlic, oregano, mint, and salt & pepper to taste. Mix together to combine.
- Add chicken to marinade, toss to coat. Cover and place in the refrigerator for at least 2 hours or overnight.
- Make the tzatziki sauce. Peel the cucumber and use a spoon to scoop out all of the seeds. Finely dice the cucumber and add to a bowl. Add yogurt, lemon juice, olive oil, dill, and add a dash of garlic powder, salt, & pepper. Mix until fully combined. Cover and refrigerate at least 20 minutes or overnight.
- Once the chicken is done marinading you will prepare the kabobs. Heat your grill to medium. You will need 6-7 skewers, metal or wooden*. Slide the pieces of chicken onto the skewers leaving at least an inch on each end.
- Once grill is to medium heat place the skewers down over direct heat. Grill 8-10 minutes. Flip the kabobs and grill an additional 8-10 minutes, until chicken is starting to golden and cooked all the way through.
- Serve the kabobs with the tzatziki sauce. My family loves to eat this meal in pitas along with lettuce, cherry tomatoes, red onions, and kalamata olives.
Notes
It is easiest to make the marinade and tzatziki sauce at the same time, whether it is overnight or 2 hours before eating. Although you can make the tzatziki closer to when you are ready to eat it tastes better when it has some time to rest in the refrigerator.