These greek-style kabobs are an impressive addition to your backyard BBQ lineup. This is an easy recipe and the Tzatziki dipping sauce brings it all home.
- 1 3/4 – 2 lbs chicken breasts, diced into 1 1/4-inch cubes
- 1/4 cup + 2 Tbsp Fresh Harvest Tuscan Herb, Garlic or Gremolata Olive Oil
- 1 tsp thyme
- 3 Tbsp fresh lemon juice
- 1 Tbsp Fresh Harvest barrel-aged red wine vinegar
- 3 cloves garlic, minced
- 3 tsp Italian Seasoning (or your own blend)
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 2 large red bell peppers, diced into 1 1/4-inch pieces
- 3 small zucchini (nearly 1 lb), sliced into rounds 1/2-inch thick
- 1 large red onion, diced into 1 1/4-inch wedges
For the kabobs:
In a bowl whisk together 1/4 cup Fresh Harvest thyme olive oil, lemon juice, vinegar, garlic, Italian seasoning, coriander and salt and pepper to taste. Place chicken in a gallon size re-sealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients).
If using wooden skewers, soak them in water for 30 minutes. Drizzle and toss veggies with 2 Tbsps. of the Fresh Harvest thyme olive oil and season lightly with salt. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
- 1 medium cucumber (about 8 oz), peeled, seeded and minced
- 1 tsp salt, plus more to taste
- 2 (5.3 oz) Containers plain Greek yogurt (1 heaping cup)
- 1 clove garlic, finely minced
- 1 Tbsp fresh lemon juice
- 1 Tbsp Fresh Harvest dill fused olive oil
- 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
- Freshly ground black pepper
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off). You want the cucumbers to be very dry.
Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, dill olive oil and parsley. Season with salt and pepper to taste. Whisk to combine or lightly blend using food processor. Store in refrigerator in an airtight container. The Tzatziki sauce will last for up to a week.