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
- 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.
- Remove chicken from bag, discarding marinade. Thread chicken, tomatoes, and zucchini onto skewers.
- 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.
- 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.