September 25, 2022

Ingredients:

Kabobs:

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 ½ pounds skinless, boneless chicken breast halves – cut into bite-sized pieces
  • 6 wooden skewers, or as needed

Sauce:

  • 1 (6 ounce) container plain Greek-style yogurt
  • ½ cucumber – peeled, seeded, and grated
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced
  • 1 pinch salt

Directions:

  • Step 1: Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
  • Step 2: Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
  • Step 3: Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Step 4: Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  • Step 5: Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. Serve with tzatziki sauce.

Editor’s Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts:

Per Serving: 268 calories; protein 25.5g; carbohydrates 2.6g; fat 16.8g; cholesterol 70.9mg; sodium 295mg.