Images: Joe Kim
Transform your chicken kebab with the tasty zing of tzatziki, a perfect addition to any summer barbecue.
- 2 chicken breasts, cut into 1" pieces
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tsp chopped fresh oregano (or 1 tsp dried)
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup Greek yogurt
- 1/2 large English cucumber
- 1 tbsp freshly squeezed lemon juice
- 1/2 clove garlic, minced
- 1/2 tsp finely chopped fresh dill
- 1/4 tsp sea salt
1 Add all the kebab ingredients to a large resealable plastic bag and shake gently to combine. Place the bag in the refrigerator and let the ingredients chill for 2 hours, turning occasionally.
2 While the chicken is marinating, prepare the tzatziki. Place the Greek yogurt in a medium bowl and set aside.
3 Wash the cucumber thoroughly and dry with a paper towel; cut and discard the ends. Using a box grater, grate the cucumber into a large bowl. Squeeze the grated cucumber to remove the excess liquid and add the cucumber to the yogurt. Add the lemon juice, minced garlic, dill and sea salt, stirring to combine well. Cover and refrigerate until ready to serve.
4 Preheat the grill to high. Thread the chicken onto metal or pre-soaked wooden skewers; discard the leftover marinade. Lightly oil the grill and cook the kebabs on medium-high heat for 8 to 9 minutes per side, or until the chicken is no longer pink and the juices run clear.
5 Serve the chicken kebabs and tzatziki with pita bread, sliced red onion and chopped cucumber, and garnish with additional lemon juice and pepper.
Prep and cook time: 3 hours.
Makes 8 kebabs.