Greek Chicken Kebabs with Tzatziki Sauce
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Additional Time
45 mins
-
Total Time
50 mins
-
Servings
9 - 10 kebabs
-
Course
Main Course
-
Cuisine
Greek
Greek Chicken Kebabs with Tzatziki Sauce
Description
Greek Chicken Kebabs with Tzatziki Sauce consist of boneless, skinless chicken breast cubes marinated in a mixture of olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried herbs including oregano, basil, thyme, and ground coriander. This marinade imparts bright, savory Mediterranean flavors and helps tenderize the chicken.
Vegetables including red bell pepper, zucchini, and red onion are tossed with olive oil and herbs, then threaded alternately with the chicken pieces onto skewers. The kebabs are grilled over medium-high heat until the chicken reaches an internal temperature of 165°F, typically about 8 to 10 minutes, resulting in juicy, flavorful meat and nicely charred vegetables.
The dish is ideal served with tzatziki sauce, which adds a cool, creamy, yogurt-based contrast to the smoky kebabs. It works well for casual meals or outdoor grilling occasions and showcases classic Greek seasoning and fresh vegetable accompaniments in a balanced form.
Ingredients
- 1 3/4 lbs chicken breast diced into 1 1/4-inch cubes, boneless, skinless
- 1/4 cup + 2 Tbsp olive oil , divided, plus more for grill
- 3 Tbsp lemon juice fresh
- 1 Tbsp red wine vinegar
- 3 cloves garlic , minced
- 2 1/2 tsp oregano divided, dried
- 1 1/2 tsp basil divided, dried
- 1/2 tsp thyme dried
- 1/2 tsp ground coriander
- salt freshly ground
- black pepper freshly ground
- 2 red bell pepper diced into 1 1/4-inch pieces, large
- 3 zucchini nearly 1 lb), sliced into rounds slightly under 1/2-inch thick, small
- 1 red onion diced into 1 1/4-inch wedges, large
Tzatziki Sauce
Instructions
For the kebabs:
- In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, 2 tsp oregano, 1 tsp basil, the 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 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
- Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season with remaining 1/2 tsp oregano, 1/2 tsp basil and salt to taste.
- 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 8 - 12 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with tzatziki sauce.
User Reviews
Overall Rating
5
You'll Also Love
