Admittedly, when you think of kabobs you think of grilling. But sometimes, no matter how much you want to, other things stand in the way. That happens often here in Texas, the land of 100+ degree weather and hurricanes. That’s okay, it is always good to have a back-up plan.
The first time I tried making my kabobs in the oven I was skeptical. But now after making them this way several times, it is almost my go to for kabobs. There is something undoubtedly easier about doing them in the oven. You can quickly make them anytime of day with a little better control over the temperature. And finishing them off using the broiler gives them that golden brown, slightly charred look and taste.
The marinade for the chicken is incredibly easy and so delicious. Make it ahead of time and let the chicken marinade overnight for even more flavor. Add some fresh vegetables to the skewers to make this a light carb free meal.
The addition of the dill tzatziki sauce makes this such a light and fresh meal. And it can be used for some many things, so hold on to the leftovers and look for ways to use it again and again.
One of the great things about this meal is the use of some of the same ingredients for both the kabobs and the sauce.
Here are some common ingredients for both the kabobs and the sauce:
Fresh Herbs: I love using fresh herbs in my recipes. The herbs used in this one include dill, mint, basil and thyme. All your herb garden favorites. If you do not have fresh herbs you can always substitute dried herbs. When doing so, you will want to use slightly less than what is called for the in recipe. Dried herbs tend to have a more concentrated flavor than fresh.
Fresh Citrus Juices: Lemon and Lime are prevalent in this recipe. They provide a perfect acidic component to the marinade, as well as a fresh addition to the tzatziki sauce.
Garlic: I love love love fresh garlic. To make my life easier I often buy the already peeled garlic cloves that can be kept in your fridge. Pull them out when needed and you are ready to mince, chop or grate to your heart’s content.
So the next time your backyard BBQ gets rained out, don’t forget your trusty always loyal oven. You would be amazed at what it can do.
- Kabob Skewers
- 2 tablespoons olive oil
- ½ tsp salt
- ¼ teaspoon black pepper
- 3 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 2 tablespoon fresh dill chopped
- 1 tablespoon fresh basil chopped
- Juice and zest of two lemons
- Juice and zest of one lime
- 4 large chicken breasts
Dill Tzatziki Sauce
- 1 cup Greek-style plain yogurt
- 1 cucumber peeled, seeded and chopped
- 2 cloves garlic minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon mint chopped
- In a large bowl, whisk together all the ingredients for the marinade and set it aside. Cut the chicken breasts into cubes and add them to the bowl. Thoroughly coat the chicken pieces with the marinade.
- Place the marinated chicken pieces into a large gallon sized storage bag and place in the fridge for at least 3 hours, or overnight.
- Preheat your oven to 450 degrees F and line a broiler safe rimmed baking sheet with aluminum foil. Thread the chicken pieces with your choice of onions, vegetables, peppers, etc. Place the completed skewers on the baking sheets and bake for 15 minutes.
- Then switch your oven to high broil. Please the baking sheets underneath the broiler and continue to cook until the chicken is nicely browned, about 5 minutes
- Carefully remove the chicken and vegetables from the skewers and serve with your homemade tzatziki sauce.
Dill Tzatziki Sauce
- Stir together the yogurt, cucumber, garlic, lemon juice, mint and dill in a medium bowl. Season with the salt and pepper.
- Sauce can be made 1 day ahead and refrigerated in an airtight container until you are ready to use it.