Grilled Chickenveggie Kabobs With Greek Yogurt Sauce Recipes

GRILLED GREEK CHICKEN KABOBS WITH TZATZIKI

Steps:

• In a large bowl add olive oil, yogurt, vinegar, garlic, oregano, mint, and salt & pepper to taste. Mix together to combine.
• Add chicken to marinade, toss to coat. Cover and place in the refrigerator for at least 2 hours or overnight.
• Make the tzatziki sauce. Peel the cucumber and use a spoon to scoop out all of the seeds. Finely dice the cucumber and add to a bowl. Add yogurt, lemon juice, olive oil, dill, and add a dash of garlic powder, salt, & pepper. Mix until fully combined. Cover and refrigerate at least 20 minutes or overnight.
• Once the chicken is done marinading you will prepare the kabobs. Heat your grill to medium. You will need 6-7 skewers, metal or wooden*. Slide the pieces of chicken onto the skewers leaving at least an inch on each end.
• Once grill is to medium heat place the skewers down over direct heat. Grill 8-10 minutes. Flip the kabobs and grill an additional 8-10 minutes, until chicken is starting to golden and cooked all the way through.
• Serve the kabobs with the tzatziki sauce. My family loves to eat this meal in pitas along with lettuce, cherry tomatoes, red onions, and kalamata olives.

GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE

Steps:

• For yogurt sauce: Mix all ingredients and refrigerate overnight.
• For chicken and veggies: Cut chicken breasts into 2" pieces.
• Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
• Remove chicken from marinade--discard marinade.
• Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
• Preheat grill until hot.
• Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
• Grill chicken until cooked, basting occasionally.
• Veggies are done when they're tender and darkened around the edges.
• Brush both sides of pita with olive oil and grill for 3 minutes each side.
• Serve chicken, veggies, and potatoes with yogurt sauce and pitas.