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Greek Chicken Skewers with Kalamata Olive Tzatziki

Greek Chicken Skewers with Kalamata Olive Tzatziki


  • Yield: 4-6 servings 1x
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Ingredients

For the Chicken:

  • 3 lbs boneless, skinless chicken thighs
  • ½ cup plain Greek yogurt
  • Juice of 1 lemon
  • Splash of apple cider vinegar
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced or pressed
  • 1 tablespoon dried oregano
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper

For the Tzatziki:

  • 1 large seedless cucumber, peeled
  • 1 cup plain Greek yogurt (I prefer 2% or whole milk yogurt for this)
  • Splash of apple cider vinegar
  • Juice of half a lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • ½ cup pitted and finely chopped kalamata olives (optional – the tzatziki is still awesome without the addition of olives)
  • Salt and pepper, to taste

For the Skewers:

  • 1 large red onion, cut into chunks
  • 2 red bell peppers, cut into chunks
  • 2 zucchini, sliced
  • 1 pint cherry tomatoes
  • Additional chopped dill, for serving

Instructions

For the Chicken:

  1. Place the chicken thighs in a large resealable plastic bag. Mix the marinade ingredients well in a small bowl and then pour over the chicken. Seal the bag, pressing out as much air as possible, and massage the mixture over the meat until everything is evenly coated.
  2. Place the bag on a plate or in a baking dish and refrigerate. Marinate for at least 4 hours and up to 24 hours.

For the Tzatziki:

  1. Grate the peeled cucumber on a box grater. Place the grated flesh in a fine-mesh strainer lined with paper towels. Allow it to sit for 15 minutes. Squeeze the excess moisture out of the cucumber and then place it in a bowl.
  2. To the bowl, add the remaining ingredients and mix well. Season, to taste, with salt, pepper, and additional lemon juice. Cover and refrigerate the mixture for at least 20-30 minutes before serving. The tzatziki can be made a few days ahead (which makes it taste even better) and will last in the fridge for about a week.

For the Skewers:

  1. Soak wooden skewers in water for at least 30 minutes before assembly. Preheat the grill to high.
  2. Skewer the chicken, red onion, bell pepper, zucchini, and cherry tomatoes, alternating meat and veggies.
  3. Grill for 2-3 minutes per side, or until golden brown grill marks develop and the chicken is cooked through. Garnish with a little chopped dill and serve alongside the tzatziki.