Greek Lemon Chicken Kabobs with Tzatziki
These juicy Greek Lemon Chicken Kabobs are packed with fresh Mediterranean flavor and paired with a creamy, tangy tzatziki sauce for a satisfying dinner that's quick and easy.
Equipment
- 1 Mixing bowl Large
- 1 Grill or grill pan
- 1 Skewers Metal or wooden
Ingredients
Chicken Kabobs
- 1 ½ pounds boneless skinless chicken thighs cut into 1 inch chunks
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced fine
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon pepper
Tzatziki Sauce
- 1 cup cucumber peeled and finely diced
- 1 ½ cups plain Greek yogurt very firm
- 2 tablespoon lemon juice
- 1 ½ tablespoon fresh dill chopped
- 1 clove garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
Instructions
- In a large bowl, mix lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, thyme, salt, and pepper.
- Add chicken chunks to the bowl and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat grill or grill pan on medium-high heat. Thread marinated chicken onto skewers.
- Grill kabobs 10-12 minutes, turning periodically, until cooked through with crispy edges.
- Make tzatziki by combining cucumber, Greek yogurt, lemon juice, dill, garlic, salt, and pepper in a bowl. Serve kabobs with a side of the sauce.
Notes
You can prepare the marinade and chicken ahead and freeze. Thaw overnight and grill. Leftover tzatziki is great on sandwiches or as a dip.