Healthy Living, Rain or Shine

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Yields: 9-11 kebabs

Serving Size: 2-3 kebabs

 

Ingredients for Kebabs: 

2-lbs bonless skinless chicken breasts, diced into big, bite sized chunks

1/4 cup + 2-tbsp olive oil, divided

3-tbsp fresh lemon juice

1-tbsp red wine vinegar

3-garlic cloves, 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, to taste

2-large red bell peppers, diced into bite sized chunks

3-small zucchinis, sliced into rounds slightly less than a 1/2-inch thick

1-large red onion (optional), diced into bite sized wedges

 

Tzatziki Ingredients: 

1-medium cucumber, peeled, seeded and chopped into chunks*

1-tsp salt, plus more to taste

2-(5.3 oz) containers plain Greek yogurt (about 1 heaping cup)

1-garlic clove, minced

1-tbsp fresh lemon juice

1-tbsp extra virgin olive oil

1-tbsp fresh parsley, chopped

1-tbsp fresh dill, chopped (or 1 tsp dried)

Freshly ground black pepper

 

Directions (for the kebabs): 

1) If using wooden skewers, be sure to soak them in water for 30 minutes.

2) In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, and coriander and season with salt and pepper to taste.

3) Next, place the cut chicken in a gallon size resealable plastic bag, and pour the olive oil mixture over it, making sure to press the chicken into the marinade. Seal bag and refrigerate 45 minutes to 2 hours (make sure no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients).

4) Drizzle and toss the chopped veggies with 2 tablespoons of the olive oil (I also put these in a gallon sized ziplock bag and tossed them) and season lightly with salt.

5) Preheat grill over medium-high heat. Assemble skewers with chicken, zucchini, red bell pepper, and red onion and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, which is roughly 10 minutes making sure to rotate once halfway through cooking. Serve warm with Tzatziki sauce.

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Directions for Tzatziki: 

1) Place diced cucumber in a mesh strainer or colander and sprinkle with salt, tossing to evenly coat. Allow it to rest 30 minutes at room temperature.

2) Rinse the cucumbers and place over several layers of paper towels. Gently squeeze some of the liquid from the cucumbers (almost as if wringing moisture from a cloth).

3) Next, place the cucumbers in either a food processor or blender and pulse or blend to chop fine (if there's excess liquid, be sure to drain it off).

4) Pour the cucumbers into a mixing bowl, and add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill. Season with salt and pepper to taste; whisk to combine and store in an airtight container in the fridge.

*To seed a cucumber, I just peeled it, sliced it in half lengthwise, and used a spoon to scoop the seeds out. I then diced the halves into chunks.