Greek Chicken Kabobs

Greek Chicken Kabobs

 Anita Schecter

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Marinate: 30 mins
  • Yield: 4 Servings

Serve up the flavors of a Greek summer with this simple dish of marinated grilled chicken kabobs served alongside tzatziki, a cool cucumber and yogurt sauce.

Small pieces of chicken threaded on a skewer cook fast on a grill, but giving them a half hour of marinating time beforehand will really perk up the flavor and help them to not dry out.

Tzatziki sauce is popular in both Mediterranean and Middle Eastern cuisine. The blend of thick yogurt, garlic, olive oil, lemon juice, and cucumber can be served as a dip for flatbread or alongside meat dishes, as is common in Greek cuisines.

Ingredients

  • For the Chicken:
  • 1 pound boneless skinless chicken breast (cut into 1-inch chunks)
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 red bell pepper (cut into 1-inch chunks)
  • 1 small red onion (peeled and cut into 1-inch chunks)
  • For the Sauce:
  • 1 cup plain full-fat Greek style yogurt
  • 1 clove garlic (peeled and finely minced or grated)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 English seedless cucumber (grated)
  • 1 tablespoon fresh dill (chopped)
  • Salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Make the chicken marinade. Combine the garlic, fresh lemon juice, minced garlic, olive oil, dried oregano, salt and ground black pepper in a large bowl. Add the chicken pieces and toss them to coat with the marinade. Cover and refrigerate for at least 30 minutes or up to 3 hours.

  3. You can cook the chicken on an outdoor grill, an indoor grill pan, or in the oven under the broiler. Pre-heat whichever method you will be using.

  4. Remove the chicken from the marinade and thread the pieces onto four skewers, alternating with the red bell pepper chunks and the red onion chunks. If you are using wooden skewers, soak them in water for a few minutes before using to prevent them from catching fire while cooking.

  5. If you are grilling, place the chicken on the grill and cook for about 5 minutes, turn and cook for an additional 5 minutes or until the chicken is fully cooked through. If you are broiling, cook for about 10 minutes or until chicken is fully cooked through.

  6. Make the tzatziki sauce. Add the Greek style yogurt, garlic, olive oil, and lemon juice to a bowl. Grate the cucumber with a box grater and squeeze out the excess water. Add the grated cucumber to the yogurt mixture, stir in the fresh dill, and season with salt and pepper to taste.

  7. Serve the chicken skewers with the yogurt sauce, some warm flat bread and extra lemon halves for anyone who wants an extra citrus splash. Refrigerate any leftover tzatziki sauce.

Tip

  • When stored in the fridge, the homemade tzatziki can last 3 to 4 days.