Greek Chicken Kebabs with Tzatziki Sauce

I might eat Greek food all day a day no drawback. i really like that not solely is it healthy however it tastes thus recent and saporous. And tzatziki sauce, don’t even get ME started. I might eat that stuff on my morning oatmeal. Okay, that will be a touch (or really) weird however i used to be ingestion it by the spoon these days. You seemingly won’t would like the complete Tzatkiki Sauce instruction that's listed below however it’s nice with pocket bread chips or veggies, add it to a wrap or spoon it over your grilled salmon following day.

I was in Heaven ingestion these! after we lived in D.C. for some short months we tend to lived by this excellent Greek edifice that we’d usually dine at. currently I live by fully no Greek restaurants, thus once I need Greek food I actually have to create it myself. however let ME tell you these area unit positively edifice quality! i used to be eating every and each last bite and that i can’t wait to create them again!

Ingredients

• 1 3/4 lbs bonless skinless chicken breasts , diced into 1 1/4-inch cubes
• 1/4 cup + 2 Tbsp olive oil , divided, plus more for grill
• 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 ground coriander
• Salt and freshly ground black pepper
• 2 large red bell peppers , diced into 1 1/4-inch pieces
• 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
• 1 large red onion , diced into 1 1/4-inch wedges

Tzatziki

1. 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*
2. 1 tsp salt , plus more to taste
3. 2 (5.3 oz) containers plain Greek yogurt (1 heaping cups)
4. 1 clove garlic , finely minced
5. 1 Tbsp fresh lemon juice
6. 1 Tbsp chopped fresh parsley
7. 1 Tbsp chopped fresh dill

Instructions

For the kebabs:

1. In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). 
2. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
3. Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
4. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F (73°C) in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

For the Tzatziki:

1. Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
2. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off).
3. Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
4. *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.

Recipe From : Cooking Classy