Updated August 2017 with new photos! Same delicious recipe 🙂
Greek Chicken Kabobs with Homemade Tzatziki
The last time I tried to make these greek chicken kabobs, it turned into this happy accident: Greek Pot Roast with Homemade Tzatziki
Well, this time I remembered to buy chicken at the store, AND it’s a beautiful day, so grilling out was so necessary.
These are ridiculously delicious AND have the added benefit of being low carb. Oh, and there is homemade tzatziki. I wasn’t going to forget the best part 😉
How to make homemade Tzatzkiki:
Grate half a cucumber, then try and drain as much water as possible out of it with a mesh strainer and A LOT of paper towels.
Now grab a single container of greek yogurt.
And mix in the cucumber, 1/2 teaspoon of garlic powder, 2 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar, 1/2 teaspoon of salt, and 1 tablespoon of fresh minced dill.
Now, let that sit in a tupperware container in the fridge, (at least an hour, or up to 2-3 days!) so all the flavors marry.
Greek Chicken Kabobs
First of all, my greek spice mix is EVERYTHING.
Cut up the chicken first and then season it so you get the flavor on all four sides. Add the marinade and let sit in the fridge for about an hour or two. Then it’s as simple as threading chicken and veggies on a skewer and heading to the grill! You could easily just roast everything on a sheet tray in the oven at 400 degrees for about 25 minutes if it’s gross outside, but the flavor of the grill is outrageous.
- 1.5 lb boneless, skinless chicken breast, cut into 1" pieces.
- 2 red bell peppers, cut into pieces at least 1" or more
- Red onion, quartered
- 1 zuchinni, sliced 1" thick
- 2 cloves garlic, minced
- 1.5 tbsp Italian seasoning
- 2.5 tsp salt, divided
- 2.5 tsp garlic powder, divided
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 5 tbsp extra virgin olive oil, divided
- ½ cup red wine vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 cup greek yogurt
- ½ cucumber, grated and drained
- 1 tbsp white vinegar
- 1 tbsp fresh dill, chopped
- Optional: top with fresh mint
- Make the greek seasoning: in a small bowl combine 2 teaspoons salt, 1½ tablespoons Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon black pepper, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon onion powder, and 1 teaspoon paprika.
- Coat the chicken pieces generously with all seasoning, and place in a gallon-sized plastic bag.
- To the bag add 2 tablespoons of extra virgin olive oil, ½ cup red wine vinegar, 1 tablespoon of honey, and 1 tablespoon of dijon mustard. Mix well and cover contents evenly. Let marinade in refridgerator for 1 hour.
- Make the tzatziki: grate half a cucumber, and drain in a fine mesh strainer, padding with paper towels to remove all moisture. In a bowl, add one cup of greek yogurt, grated cucumber, ½ teaspoon garlic powder, 2 tablespoons extra virgin olive oil, 1 tablespoon white vinegar, ½ teaspoon salt, and 1 tablespoon of freshly chopped dill. Chill sauce covered in refrigerator until ready to serve.
- Prepare veggies by chopping zucchini, bell pepper, and onion.
- Alternate threading chicken and veggies onto metal or soaked wooden skewers.
- Bring your grill to high heat, and grill skewers 7-9 minutes, turning once halfway, or until internal temperate of chicken reads 165 degrees.
- Serve kebobs with tzatziki sauce. Eat!
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