Greek Chicken Kabobs with Tzatziki Sauce
Serves: Makes 8
  • ⅓ cup olive oil
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1½ teaspoons kosher salt
  • 1½ teaspoons chopped fresh oregano
  • 1 pound skinless boneless chicken breasts, cut into 1 inch pieces
  • 1 (1-pint) container grape tomatoes
  • 1 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
  • 8 (6-inch) metal skewers
  • 2 lemons, halved
  • ½ cup peeled, seeded, and shredded cucumber
  • 1 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • 1 clove garlic, minced
  • Garnish: fresh oregano leaves
  1. For kabobs: In a large resealable plastic bag, place oil, lemon zest and juice, garlic, salt, and oregano; seal, and shake to combine. Add chicken; seal, and shake to coat. Refrigerate for 30 minutes to 1 hour, turning once.
  2. Remove chicken from bag, discarding marinade. Thread chicken, tomatoes, and zucchini onto skewers.
  3. Spray a cast-iron grill pan with cooking spray, and heat over medium-high heat. Add kabobs, making sure not to overcrowd the pan; cook for 8 minutes, turning frequently. Remove kabobs from pan. Place lemons cut side down on pan. Cook until grill marks form.
  4. For tzatziki sauce: Place cucumber in a colander, and let drain for 30 minutes. In a large bowl, combine cucumber, yogurt, lemon juice, salt, and garlic. Serve tzatziki sauce and grilled lemon halves with chicken. Garnish with oregano, if desired.
Recipe by Southern Cast Iron at