Greek Chicken Kabobs with Tzatziki Sauce


The tart Mediterranean-inspired marinade of lemon, garlic, and olive oil gives this chicken a bright, zesty flavor.

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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.