Greek Chicken Kebabs with Tzatziki

Easy and delicious Greek chicken kebabs with a creamy Tzatziki sauce.

Servings: 9 kebabs

Prep Time: 30 minutes

Cook Time: 20 minutes

Chilling time: 45 minutes

Total Time: 50 minutes

Ingredients

1 3/4 lbs Whieldons bonless skinless chicken breasts, diced into 1 1/4-inch cubes

1/4 cup + 2 Tbsp olive oil, divided, plus more for grill

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

Handful of fresh coriander

Salt and freshly ground black pepper

2 large diced red bell peppers 

3 small courgettes sliced into rounds slightly under

1/2-inch thick1 large red onion, roughly chopped

Tzatziki

1 medium cucumber peeled, seeded and chopped into chunks

1 tsp salt 

2 cups of plain Greek yogurt (1 heaping cups)

1 clove garlic , finely minced

1 Tbsp fresh lemon juice

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill

Instructions

For the 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 (3/4 tsp salt 1/4 tsp 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). If using wooden skewers soak them in water for 30 minutes.Drizzle and toss veggies with 2 Tbsp of the olive oil 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 (73°C) in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

For the 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, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

Peel the cucumber, slice in half lengthwise, then use a spoon to scoop the seeds out and dice into chunks.