Beautiful Life Magazine

I’m a little bit addicted to Greek flavors.  Tzatziki sauce in particular.  I can’t get enough of it.  When I make meals like these Greek chicken kabobs, I always make extra tzatziki sauce just so I can use it on everything for the next week.  On sandwiches, as a dip for veggies, it’s fantastic – and it’s so easy to make.

Print Recipe

Greek Chicken Kabobs

Course

Dinner

Prep Time

15 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 2 tbsp olive oil
• 1 lemon juice and zest
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 2 cloves garlic minced
• 3 chicken breasts, cut into 1 inch cubes
• 2 red peppers, cut into 1 inch pieces
• 2 yellow peppers, cut into 1 inch pieces
• 1 small red onion, cut into 1 inch pieces

For the tzatziki sauce:

• 1 cup plain Greek yogurt
• 1/3 cup chopped cucumber
• 2 cloves garlic minced
• 1/2 tsp dried dill

Course Dinner Prep Time 15 minutes Cook Time 15 minutes Servings servings Ingredients 2 tbsp olive oil 1 lemon juice and zest 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dried rosemary 1/2 tsp dried oregano 2 cloves garlic minced 3 chicken breasts, cut into 1 inch cubes 2 red peppers, cut into 1 inch pieces 2 yellow peppers, cut into 1 inch pieces 1 small red onion, cut into 1 inch pieces For the tzatziki sauce: 1 cup plain Greek yogurt 1/3 cup chopped cucumber 2 cloves garlic minced 1/2 tsp dried dill

Instructions

1. Preheat the BBQ to medium heat. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, rosemary, oregano and garlic. Add the chicken cubes and toss until it is completely coated. Thread the chicken, peppers and onion chunks onto skewers, alternating as you go.
2. Grill the kabobs for 10-15 minutes, turning once, or until the chicken is cooked through.
3. Meanwhile, in a small bowl, stir together the yogurt, cucumber, garlic and dill for the tzatziki sauce. Refrigerate until ready to eat.

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