Chicken Kabobs with Tzatziki

Servings 4

INGREDIENTS
Chicken Kebabs
1/4 cup olive oil
3 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
3 cloves garlic minced
2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried coriander
1/2 tsp. salt
1/2 tsp. pepper
2 lbs. chicken breast boneless, skinless
2 bell peppers diced
3 zucchini sliced
1 red onion diced
Tzatziki Sauce
1 medium cucumber peeled & seeded, chopped into small pieces
1 tsp. salt
1 cup plain Greek yogurt
1 clove garlic minced
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 Tbsp. parsley chopped
1 Tbsp. fresh dill chopped

INSTRUCTIONS
Prepare marinade by stirring together first 10 ingredients (through salt & pepper). Let chicken soak in marinade for 2 hours.
Cut chicken into pieces for kebabs.
Toss bell peppers, zucchini and red onion in 2 tablespoon olive oil.
Soak wooden skewers in water for 30 minutes.
Preheat grill to medium-high heat.
Thread chicken pieces, peppers, zucchini and onions on the skewers.
Cook skewers 7-9 minutes, or until chicken reaches 165 degrees F in the center. Turn after about 4 minutes.
Prepare the tzatziki sauce by placing chopped cucumber in a strainer and sprinkle with salt (lightly). Let sit at room temperature for 30 minutes.
Squeeze cucumbers in a paper towel to drain the excess water, and then place in food processor. Pulse to finely chop.
Pour cucumbers into a large mixing bowl, add yogurt, garlic, lemon juice, olive oil, parsley and dill. Season with salt and pepper, to taste. Whisk all ingredients.
Drizzle tzatziki sauce over kebabs and enjoy!

RECIPE NOTES

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