Description
Greek Chicken Kebabs with Tzatziki Sauce are a flavorful and healthy grilled dish featuring marinated boneless skinless chicken breasts, fresh vegetables like red bell peppers, zucchini, and red onion, all threaded onto skewers and grilled to perfection. Served warm with a cool, creamy tzatziki sauce, these kebabs make for a perfect Mediterranean-inspired meal that's easy to prepare and great for outdoor cooking or weeknight dinners.
Ingredients
For the Chicken Marinade
- 1 3/4 lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
- 1/4 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 2 1/2 tsp dried oregano, divided
- 1 1/2 tsp dried basil, divided
- 1/2 tsp dried thyme
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper, to taste (3/4 tsp salt, 1/4 tsp pepper suggested)
For the Vegetables
- 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
- 2 Tbsp olive oil (for vegetables)
Additional
- Olive oil for brushing the grill
- Fresh parsley, for garnish
- Tzatziki sauce, for serving
- Wooden skewers, soaked in water for 30 minutes (if using)
Instructions
- Prepare the marinade: In a bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, minced garlic, 2 teaspoons oregano, 1 teaspoon basil, dried thyme, ground coriander, and season with salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper). This combination will add a vibrant Mediterranean flavor to the chicken.
- Marinate the chicken: Place the diced chicken breasts into a gallon-size resealable bag. Pour the marinade over the chicken, pressing the pieces into the marinade so they get well-coated. Seal the bag and refrigerate for 45 minutes up to 2 hours. Do not exceed 2 hours to prevent the chicken from becoming mealy due to the acidic ingredients.
- Prepare the vegetables: Toss the diced red bell peppers, sliced zucchini, and diced red onion with the remaining 2 tablespoons of olive oil. Season with the remaining 1/2 teaspoon oregano, 1/2 teaspoon basil, and salt to taste. Toss well to evenly coat the veggies.
- Preheat and prepare the grill: Heat your grill to medium-high. Lightly brush the grill grates with olive oil to prevent sticking. If using wooden skewers, ensure they've been soaked in water for at least 30 minutes beforehand.
- Assemble the kebabs: Thread the skewers in sequence with one piece each of red bell pepper, red onion wedge, zucchini round, followed by two pieces of marinated chicken. Repeat this pattern twice per skewer to ensure full coverage of ingredients.
- Grill the kebabs: Place the skewers on the preheated grill. Cook for about 8 to 12 minutes total, rotating the skewers once halfway through to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F (73°C).
- Serve: Remove the kebabs from the grill and garnish with fresh parsley. Serve immediately while warm with a side of cool, creamy tzatziki sauce for dipping or drizzling.
Notes
- Marinate chicken for no longer than 2 hours to avoid a mealy texture caused by acidic ingredients.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- You can prepare tzatziki sauce ahead of time and refrigerate until ready to serve.
- For even cooking, cut all vegetables and chicken into similar-sized pieces.
- Adjust salt and seasoning according to taste preference.
- If you don't have a grill, you can use a grill pan on the stovetop as an alternative.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
