Grilling season has commenced. We have now grilled more times than I can remember and still can’t wait for more. During the week, I love to switch up our meals and cuisines, but during the weekend, we are pretty traditional. Example, Tuesday night, Grilled Greek Chicken Kabobs with Tzatziki and on Friday night, steak with cajun roasted potatoes, grilled romaine salad, and grilled onions with blue cheese and balsamic. As much as I love the traditional, I think I love switching it up more.
This chicken can marinate for up to an hour, but if you only have 15 minutes, use 15 minutes. The marinade is so delicious and most of it adheres to the chicken very well, so you don’t end up throwing it away.
This meal was a great, healthy meal. If you have never tried tzatziki before, I really urge you to try it. It is a healthy sauce/spread that is tangy and creamy and full of fresh herbs. It really adds the final kick to this meal. I can’t wait to have the leftovers for lunch!
1/4 cup of Olive Oil
3 tablespoons of Lemon Juice, fresh
1 tablespoon of Red Wine Vinegar
3 cloves of Garlic, minced
2 teaspoons of Dried Oregano
1/2 teaspoon of Dried Basil
1/2 teaspoon of Dried Thyme
1/2 teaspoon of Coriander
Salt & Black Pepper, to taste
2 lbs. of Chicken, boneless & skinless, ~ 2 whole chicken breasts, or 4 halves
2 Red Bell Peppers, diced into 1/2 inch squares
2 Zucchini, large, cut into 1/4 inch rounds
1 Red onion, cut into wedges
1 32 oz. Container of Greek Yogurt
2 Cucumbers, peeled & seeded
6 cloves of Garlic, minced, this is for very garlicky tzatziki, feel free to use 4 or less
3 tablespoons of Lemon juice
3 tablespoons Olive Oil
2 tablespoons of Parsley, chopped
2 tablespoons of Dill, chopped
Salt, to taste
First, in a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, thyme, and coriander. Set aside. Now, sprinkle the chicken with salt and pepper and cut into 2-inch pieces; place into a gallon ziplock and pour marinade on top. Marinate for 15 minutes-1 hour.
Put the greek yogurt in a medium sized bowl. Place the shredded cucumber into a towel and ring the water out into the sink. Mix the cucumber, garlic, lemon juice, olive oil, parsley, and dill into the yogurt. Taste and add salt. Set aside.
Skewer the veggies and chicken onto skewers however you would like. If you are using wooden skewers, soak for 30 minutes in water prior to grilling.
Grill over medium-high heat, turning 2-3 times, for about 10 minutes or until the chicken registers at 165 degrees and the juices run clear.
Serve with tzatziki and pita, if desired.
Happy Cooking, The Barbee Housewife Source: Cooking Classy