Lemon-Garlic Chicken Kabobs with Greek Tzatziki Sauce

Lemon-Garlic Chicken Kabobs with Greek Tzatziki Sauce

Lemon-Garlic Chicken Kabobs:

  • 3 boneless, skinless chicken breasts, cut into 1.5 inch pieces
  • 2-3 cloves garlic, chopped
  • juice of 1 lemon
  • 2 Tbsp olive oil
  • 1 tsp fresh thyme, chopped
  • 2 Tbsp fresh basil, coarsely chopped
  • Coarse salt to taste (generous, but not too much)
  • Fresh ground pepper (generous, but not too much

Combine all ingredients in a large bowl and marinate for at least 1/2 hour (1-2 hours preferred).  Place on kabob sticks and BBQ until inside of meat is eve- so-slightly pink.  Remove from BBQ and tightly cover in aluminum foil for about 5 min to complete cooking via heat in the foil.  ****Use same ingredients with your favorite grilling veggies, kabob and cook the same.  (Ideas… red/yellow peppers, sweet onion, mushrooms, sliced zucchini, asparagus)

Greek Tzatziki Sauce:

  • 3/4 English cucumber, grated and placed into a colander lined with thick paper towel
  • 5 garlic cloves, finely chopped or pressed
  • 3/4 tsp salt (divided into two 1/2 tsp & 1/4 tsp portions)
  • 2 cups plain, Greek yogurt
  • 1 tsp white vinegar
  • 1 1/2 tsp lemon juice
  • 1/4 tsp white pepper
  • 1/4 tsp dry dill

– Drain liquid out of cucumber through paper towel set in a colander.  Replace with fresh paper towel after first liquid drainage, and repeat by squeezing grated cucumber while holding it in the new paper towel until most of the liquid is drained.  Repeat if necessary.

– In medium bowl, place grated and drained cucumber, garlic and 1/2 tsp salt and combine well.

– Add yogurt, vinegar, lemon juice, pepper, dill and 1/4 tsp salt to the bowl and combine well with a spoon.

– Refrigerate and serve with chicken kabobs and other vegetables.

The recipes above are recommended to serve with the following:

Middle Eastern Flatbread from Trader Joe’s

&

Greek Salad

What you’ll need:

  • 8-12 oz. ripe tomatoes cut into bite-size pieces
  • 1/2 – 3/4 English cucumber, cut into bite-size pieces (peel if desired)
  • generous amount of salt
  • 1/8 cup red onion, thinly sliced
  • 10-12 kalamata olives, sliced in half
  • crumbled feta cheese to taste (strongly recommend Pastures of Eden Feta from Trader Joe’s)
  • Fresh ground pepper to taste
  • 1 tsp fresh thyme, chopped
  • 2 Tbsp fresh basil, coarsely chopped
  • Drizzle with extra virgin olive oil

What to do: 

  • Place cut ripe tomatoes, cucumber and salt in bowl and let sit to bring to about room temperate (about 20 min).  Use the lid of a pan just smaller than the diameter of the bowl to cover the veggies, turn the bowl on its side, and drain off the liquid from the bowl.
  • Add remaining ingredients to bowl and let sit for at least 5 minutes to meld flavors together.  Serve with chicken kabobs & tzatziki sauce, and Middle Eastern Flat Bread from Trader Joe’s.

Yields about 4 servings.

Posted on January 27, 2019 at 6:39 pm
Denise Hallerbach | Category: Favorite Recipes | Tagged

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