Servings 4


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


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!