Tangy Tzatziki Chicken Skewers

Marinated chicken and crisp vegetables grilled to perfection, served with a cool, creamy cucumber-yogurt tzatziki sauce and a refreshing green salad.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $2.72/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• High-Protein
• Halal
• Low-Sugar

Tags

• grill
• roast
• healthy
• fresh
• savory

Ingredients

• 2 pound chicken breast (cut into 1-inch cubes)
• 0.25 cup olive oil
• 0.25 cup lemon juice
• 3 clove garlic (minced)
• 1 tablespoon dried oregano
• 1.25 teaspoon salt
• 0.625 teaspoon black pepper
• 2 bell peppers (any color, cut into 1-inch pieces)
• 1 zucchini (cut into 1-inch rounds or half-moons)
• 1 red onion (cut into 1-inch wedges)
• 1.5 cup plain Greek yogurt
• 0.5 cucumber (grated and squeezed dry)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill (chopped)
• 8 skewers (wooden, soaked in water for 30 minutes, or metal)

Instructions

1. In a large bowl, combine chicken cubes, 1/4 cup olive oil, lemon juice, 2 minced garlic cloves, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat and marinate for at least 15 minutes while preparing vegetables, or up to 2 hours in the refrigerator.
2. While the chicken marinates, prepare the tzatziki sauce: In a medium bowl, combine plain Greek yogurt, grated and squeezed dry cucumber, 1 minced garlic clove, fresh lemon juice, chopped fresh dill or parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well and refrigerate until serving.
3. Preheat your grill to medium-high heat, or preheat oven to 400°F (200°C) if roasting. Thread the marinated chicken, bell peppers, zucchini, and red onion alternately onto the skewers.
4. If grilling: Cook skewers for 10-15 minutes, turning occasionally, until chicken is cooked through and vegetables are tender-crisp with some char marks. If roasting: Place skewers on a lined baking sheet and roast for 20-25 minutes, flipping halfway through, until chicken is cooked through and vegetables are tender.
5. Serve the chicken and vegetable skewers hot with the chilled tzatziki sauce.

Notes

If using wooden skewers, remember to soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. The tzatziki can be made up to a day in advance for optimal flavor.

Nutrition (per serving)

• Calories: 290
• Protein: 33 g
• Carbohydrates: 15 g
• Fat: 10 g
• Fiber: 3 g
• Sodium: 400 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 90 mg