Equipment
- Kabob Skewers
Ingredients
Chicken Kabobs
- 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
Instructions
Chicken Kabobs
- 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.