Greek Chicken Kabobs with Tzatziki
We have had a brief glimpse of spring here in Colorado, so that means grilling. This recipe only takes a few minutes to prep and can be on your grill in under an hour.
I would recommend making the Tzatziki at least a few hours before, it is even better if you let it sit in the fridge over night.
Only 30 minutes is required for the chicken to marinate but as with most marinades it gets better the long it sits!
I made my marinade on meal prep day and kept in a gallon sized ziploc bag in the fridge until I was ready to use it. The morning of, I tossed the cubed chicken in and let it sit all day. It was PERFECT by dinner time. Feel free to use what ever veggies you like in place of peppers and mushrooms.
- 1 cucumber, peeled, seeds scraped out with a spoon, minced
- 1½ cups plain non-fat Greek yogurt
- Juice of half a lemon
- 1½ tablespoons of fresh dill, chopped (can substitute 2 heaping teaspoons of dried dill)
- 1 clove of garlic, grated
- 1 pound chicken breast, cut into 1 inch cubes
- 1½ cups plain Greek yogurt
- 3 tablespoons lemon juice
- 1 tablespoon coconut oil, melted
- 3 garlic cloves, minced
- 3 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon coriander
- Mix all ingredients in a bowl. Cover and refrigerate until ready to serve
- Mix all ingredients except chicken in a gallon sized ziploc bag, or tupperware.
- Add chicken and mix to coat chicken.
- Marinate for 30 minutes or up to overnight.
- Skewer chicken and veggies on separate skewers. Careful not to crowd the chicken.
- Grill over medium high heat, turning occasionally, for 7-9 minutes. Until chicken is cooked through.