eats // greek chicken kebabs & tzatiziki sauce

Bring on the summertime grilling!  Any excuse we get to eat and drink outside we are all about, cooking on the grill is no exception.  I came across this tasty gluten free Greek kebab recipe on pinterest --- it did NOT disappoint.  And big WIN for minimal kitchen clean up!
Greek chicken kebabs & tzatiziki sauce
serves: 4  prep time: 30 min cook time: 20 min
  • 1 3/4 - 2 lbs 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
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 2 large red bell peppers, diced into 1 1/4-inch pieces
  • 3 small zucchini, sliced into rounds
  • 1 large red onion, diced
  • 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks
  • 1 tsp salt
  • 2 (5.3 oz) containers plain Greek yogurt
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • Freshly ground black pepper
  • ***simply mix all above ingredients serve cold as a dip for 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 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 for 1 hour.
  • Toss veggies with 2 Tbsp of the olive oil and season lightly with salt.
  • Preheat a grill over medium-high heat. Thread veggies and chicken on skewer's. Brush grill lightly with olive oil, place skewers on grill. Grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve with Tzatziki sauce.

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