Greek Inspired Chicken Skewers with Tzatziki Sauce
It’s grilling season and what a better way to kick off this season than to make these Greek Inspired Chicken Skewers with Tzatziki Sauce. These skewers are delicious and easy to make. You definitely want to give these skewers a try the next time you grill out.
To make the skewers you first start out by combining the olive oil, Marukan Genuine Brewed Rice Vinegar, lemon juice, garlic, oregano, basil, thyme, salt, and pepper in a bowl and whisk them together. Then you place the chicken cubes in a plastic bag with the mixture over it and place in the refrigerator. While the chicken is marinating you season the veggies in a bowl. Once the chicken is ready you thread the pepper, onion, zucchini, and chicken on the skewer and place on the grill. You cook these skewers for about 8-10 minutes and rotate them about halfway through and serve with the Tzatziki sauce.
The Tzatziki sauce is a perfect sauce to put with these skewers. To make this sauce you grated cucumber in a colander, and you add salt and Marukan Genuine Brewed Rice Vinegar and let it rest to release its liquids for 15 minutes. In a mixing bowl you combine the yogurt, garlic clove, Marukan Genuine Brewed Rice Vinegar, dill, and olive oil and mix together. Then place the cucumber in a tea towel and squeeze to release all remaining liquid and add to the yogurt mix and stir well.
Impress your guest this summer and give this Greek Inspired Chicken Skewers with Tzatziki Sauce a try.
Get more gluten free summer recipes here.
Greek Inspired Chicken Skewers with Tzatziki Sauce
Ingredients
- 1 ¾ pounds boneless skinless chicken breasts , cut into 1 ¼ inch cubes
- ¼ cup + 2 tablespoons olive oil , divided,
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons fresh lemon juice
- 3 cloves garlic , minced
- 2 ½ teaspoons dried oregano , divided
- 1 ½ teaspoons dried basil , divided
- ½ teaspoons dried thyme
- Kosher or fine sea salt and freshly ground black pepper
- 2 large red bell peppers , diced into 1 ¼ inch pieces
- 3 small zucchini (about 1 pound), sliced into rounds ½ inch thick
- 1 large red onion , cut into 1 ¼ inch wedges
- Vegetable oil , for the grill
- Tzatziki Sauce , recipe below
Instructions
- In a bowl whisk together ¼ cup olive oil, lemon juice, vinegar, garlic, 2 teaspoons oregano, 1 teaspoon basil, the thyme, 1 teaspoon salt, and ½ teaspoon pepper.
- Place chicken in a large resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours. If using wooden skewers soak them in water for 30 minutes.
- Place vegetables in a mixing bowl, add 2 tablespoons olive oil, remaining oregano, basil and a large pinch of salt and pepper.
- Preheat grill to medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice.
- Brush grill grates vegetable oil, place skewers on grill, close lid, and grill until chicken registers 165°F in center on an instant read thermometer, about 8-12 minutes, rotating once halfway through cooking. Serve with tzatziki sauce.
Nutrition
Tzatziki Sauce
Ingredients
- 1 English cucumber , grated
- Kosher or fine sea salt
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar , divided
- 1 ½ cups full fat Greek yogurt
- 1 garlic clove
- ½ bunch fresh dill , finely chopped
- 3 tablespoons olive oil
- Freshly ground black pepper
Instructions
- Place grated cucumber in a colander. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release its liquids for 15 minutes.
- In a mixing bowl, combine the yogurt, minced garlic clove, 2 tablespoons vinegar, dill, and olive oil. Mix well. Season to taste with salt and pepper.
- Place the cucumber in a tea towel and squeeze to release all remaining liquid. Add to the yogurt mix. Stir well. Cover and refrigerate until serving.
Nutrition
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